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English Trifle with Angel Food Cake
English Trifle with Angel Food Cake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
760 minutes
This recipe can be made alcohol-free by omitting the sherry, and you can use custard or vanilla pudding instead of pastry cream for a rich dessert.
Ingredients:
  • 1 (16 ounce) package angel food cake mix, prepared in a loaf pan
  • 0.5 cup cream sherry
  • 1 (10 ounce) jar raspberry jam
  • 1.3333333730698 cups white sugar
  • 0.66666668653488 cup all-purpose flour
  • 0.25 teaspoon salt
  • 4 cups milk
  • 10 egg yolks, beaten
  • 2 tablespoons butter
  • 2 cups heavy whipping cream
  • 1.5 cups sliced almonds
  • 12 maraschino cherries
Instructions:
  • Slice the cake into 1/2 inch slices the night before and generously sprinkle with sherry. Cover lightly to preserve freshness. Allow to sit overnight for the alcohol to evaporate.
  • For the pastry cream: Combine sugar, flour, and salt in the top of a double boiler. Gradually mix in milk until smooth. Cook over low-medium heat, stirring constantly until thickened. Gradually stir half of the hot milk mixture into beaten egg yolks, then return all to the double boiler. Stir until thickened. Mix in butter and vanilla. Chill before using.
  • On the following day, generously spread raspberry jam over the sherried cake layers (or ladyfingers). Begin assembling the trifle by creating a layer of 1/3 of the cake at the bottom of the bowl, then pour 1/3 of the pastry cream on top. Sprinkle a portion of nuts over the cream. Repeat the layers of cake, cream, and nuts until all ingredients are used. Finish by topping the final layer with whipped cream, maraschino cherries, and slivered almonds. Chill in the refrigerator for 1 to 2 hours before serving.

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