Instructions

• Step 1: Prepare the Angel Food Cake. If you’re making the angel food cake from scratch, follow your favorite recipe or use a store-bought option for convenience. Allow it to cool completely before cutting it into cubes.
• Step 2: Make the Custard. In a medium saucepan, combine 2 2/3 cups of whole milk, 1/2 cup of granulated sugar, 1/4 cup of cornstarch, and 1/4 teaspoon of salt. Whisk until smooth. Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to bubble. Remove from heat and stir in 2 teaspoons of vanilla extract and 1 large egg, mixing well. Allow the custard to cool to room temperature.
• Step 3: Whip the Cream. In a large mixing bowl, use an electric mixer to beat 2 cups of heavy whipping cream until soft peaks form. Gradually add in the 1/2 cup of powdered sugar and continue whipping until stiff peaks form. Stir in 2 teaspoons of vanilla extract for added flavor.
• Step 4: Prepare the Fruit. Wash and chop your fresh fruit into bite-sized pieces. If using berries, you may leave them whole. Aim for a colorful variety to make your trifle visually appealing.
• Step 5: Assemble the Trifle. In your trifle bowl or glass dish, start by layering the ingredients. Begin with a layer of angel food cake cubes, followed by a layer of custard, then a layer of whipped cream, and finally a layer of fresh fruit. Repeat the layers until you reach the top of the bowl, finishing with a generous layer of whipped cream and a beautiful arrangement of fruit on top.
• Step 6: Chill and Serve. Cover your assembled Fruit Trifle with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cake to soak up the creaminess. Serve chilled and enjoy!