Ingredients
Scale
- 1 angel food cake or sponge cake, sliced
- 1 package instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup custard or homemade vanilla pudding
- ½ cup sherry or fruit juice (optional)
- Fresh strawberries, sliced
- Fresh raspberries or berries
- 1–2 bananas, sliced
- Whipped cream, for topping
- Shredded coconut or chocolate shavings for garnish
Instructions
- Prep the cake: Slice the angel food or sponge cake into thin layers or cubes. Drizzle with sherry or fruit juice if desired for extra flavor.
- Prepare the pudding: Mix the instant vanilla pudding with cold milk according to package instructions. Refrigerate until set.
- Start assembling: In a large glass trifle bowl, begin with a layer of cake slices. Spread a layer of custard over the cake.
- Add fruits: Top the custard with an array of freshly sliced strawberries, bananas, and berries.
- Repeat the layers: Add another layer of cake, then custard, then fruits, until the bowl is filled. Finish with a generous topping of whipped cream.
- Garnish: Decorate with shredded coconut, chocolate shavings, or more fresh fruits for an appealing finish.
Notes
- Use fresh, ripe fruits for the best flavor and presentation.
- If preferred, substitute low-fat custard or yogurt for a healthier option.
- Prepare the dessert a few hours ahead to allow flavors to meld, but add whipped toppings just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg