Ingredients:

  • 1 (10-12 ounce) angel food cake, store-bought or homemade (300-350g)
  • 2 cups whole milk (480ml)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup cornstarch (30g)
  • 1/4 teaspoon salt (1.5g)
  • 4 large egg yolks
  • 2 tablespoons unsalted butter (30g)
  • 1 teaspoon vanilla extract (5ml)
  • 2 cups fresh strawberries, hulled and sliced (300g)
  • 2 cups fresh blueberries (300g)
  • 1 cup fresh raspberries (150g)
  • 1 cup heavy cream (240ml)
  • 2 tablespoons powdered sugar (25g)
  • 1/2 teaspoon vanilla extract (2.5ml)

Instructions:

  1. If making from scratch, whisk together milk, sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in butter and vanilla. Cool completely, stirring occasionally to prevent a skin from forming. (Or, prepare instant pudding according to package directions.)
  2. Cut the angel food cake into 1-inch cubes.
  3. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  4. Layer half of the cake cubes in the bottom of the trifle bowl. Top with half of the custard, half of the strawberries, half of the blueberries, and half of the raspberries.
  5. Repeat the layers with the remaining cake, custard, and berries.
  6. Spread the whipped cream evenly over the top of the trifle.
  7. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  8. Garnish with extra berries just before serving for a visually appealing presentation.