Angelic Berry Trifle Recipe

Name: Angelic Berry Trifle
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: (serves 6 people)
Ingredients: 225 grams (8 ounces) blueberries; 225 grams (8 ounces) strawberries, sliced; 225 grams (8 ounces) red raspberries; 225 grams (8 ounces) blackberries; 125 millilitres (1/2 cup) water; 125 millilitres (1/2 cup) sugar; 10 millilitres (2 teaspoons) cornstarch; Lemon juice, to preserve freshness of fruit; Store-bought angel food cake, sliced 1/2-inch thick; 250 millilitres (1 cup) cold water (set aside); 1 package (8-serving) instant lemon pudding; 455 grams (16 ounces) whipped cream topping

Ingredients

225 grams (8 ounces) blueberries
225 grams (8 ounces) strawberries, sliced
225 grams (8 ounces) red raspberries
225 grams (8 ounces) blackberries
125 millilitres (1/2 cup) water
125 millilitres (1/2 cup) sugar
10 millilitres (2 teaspoons) cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2-inch thick
250 millilitres (1 cup) cold water (set aside)
1 package (8-serving) instant lemon pudding
455 grams (16 ounces) whipped cream topping

PREP TIME 15m	COOK TIME 5m	TOTAL TIME 20m
YIELD (serves 6 people)

Instructions

Set aside half of each variety of berries into large bowl. Sprinkle with lemon juice and reserve.
Combine remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to simmer and cook about until berries begin to break down and release juices, about 3 minutes. Remove berries from the heat and let cool to thicken.
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in whipped cream topping.
To assemble trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking slices into chunks. Soak cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.

Desserts