We sped up the preparation of a traditional English trifle by layering whipped cream, macerated berries and store-bought angel food cake. This recipe is flexible—you can soak the cake in flavored liqueurs or sweet or fortified wine, assemble it in a large trifle bowl or individual serving dishes, and use any seasonal fruit you may have on hand.
- 3 cups sliced strawberries
- 2 cups blueberries
- 2 tablespoons grated orange zest
- 6 tablespoons orange juice, divided
- 2 tablespoons granulated sugar
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla extract
- 6 cups cubed angel food cake (8 ounces)
- ¼ cup liqueur or fortified wine, such as amaretto, frangelico, sherry or madeira
- Step 1
Stir strawberries, blueberries, 2 tablespoons orange juice and sugar together in a large bowl. Let stand for 5 minutes.
Meanwhile, beat cream, vanilla and orange zest in a medium bowl with an electric mixer until soft peaks form.
Toss cake with the remaining 4 tablespoons orange juice and liqueur (or fortified wine) in a large bowl.
Place half the cake in a trifle bowl or other large serving bowl. Top with half of the berries, then half of the whipped cream. Repeat the layers with the cake, berries and whipped cream.
Serving Size: 1 1/2 cups Per Serving: 205 calories; protein 3g; carbohydrates 23g; dietary fiber 2g; sugars 15g; added sugar 6g; fat 11g; saturated fat 7g; mono fat 3g; poly fat 1g; cholesterol 34mg; vitamin a iu 479IU; vitamin c 32mg; vitamin d iu 19IU; vitamin e iu 1IU; folate 21mg; vitamin k 7mg; sodium 106mg; calcium 46mg; magnesium 12mg; phosphorus 76mg; potassium 156mg; omega 6 fatty acid 1g; niacin equivalents 1mg; selenium 4mcg.