Name: English Trifle with Angel Food Cake
Prep time: 30 min
Cook time: 10 min
Total time: 12 h 40 min
Yield: 10
Cuisine: US
Ingredients: 1 (16 ounce) package angel food cake mix, prepared in a loaf pan; 0.5 cup cream sherry (optional); 1 (10 ounce) jar raspberry jam; 1.33 cups white sugar; 0.67 cup all-purpose flour; 0.25 teaspoon salt; 4 cups milk; 10 egg yolks, beaten; 2 tablespoons butter; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1.5 cups sliced almonds; 12 maraschino cherries

A delightful layered dessert featuring angel food cake soaked in sherry (optional), rich pastry cream, and layers of fruit and nuts. Perfect for a celebratory occasion or a simple indulgence.

Follow The Directions

01

Step

5 mins

The night before: Slice the angel food cake into 1/2-inch thick slices. (5 minutes)

02

Step

2 mins

Sprinkle the cake slices generously with cream sherry, if desired. (2 minutes)

03

Step

12 hrs

Cover the cake lightly with plastic wrap or foil and let sit at room temperature overnight to allow the sherry to absorb and the flavors to meld. (12 hours)

04

Step

3 mins

To make the pastry cream: In a double boiler, whisk together the sugar, flour, and salt. (3 minutes)

05

Step

2 mins

Gradually whisk in the milk until the mixture is smooth and free of lumps. (2 minutes)

06

Step

15 mins

Cook over medium-low heat, stirring constantly, until the mixture begins to thicken and coat the back of a spoon. (10-15 minutes)

07

Step

2 mins

Slowly pour about half of the hot milk mixture into the bowl of beaten egg yolks, whisking constantly to temper the eggs and prevent them from curdling. (2 minutes)

08

Step

7 mins

Pour the egg yolk mixture back into the double boiler and continue to cook, stirring constantly, until the pastry cream is thick and smooth. (5-7 minutes)

09

Step

1 mins

Remove from heat and stir in the butter and vanilla extract. (1 minute)

10

Step

2 hrs

Transfer the pastry cream to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and chill in the refrigerator until completely cooled. (2 hours)

11

Step

5 mins

The next day: Spread a thin layer of raspberry jam on each sherry-soaked cake slice. (5 minutes)

12

Step

3 mins

In a large trifle bowl or serving dish, layer one-third of the cake slices on the bottom. (3 minutes)

13

Step

2 mins

Pour one-third of the chilled pastry cream over the cake layer and sprinkle with one-third of the sliced almonds. (2 minutes)

14

Step

10 mins

Repeat the layers of cake, pastry cream, and almonds two more times, finishing with a layer of pastry cream on top. (10 minutes)

15

Step

5 mins

Whip the heavy cream until stiff peaks form. (5 minutes)

16

Step

3 mins

Spread the whipped cream evenly over the top layer of pastry cream. (3 minutes)

17

Step

5 mins

Garnish with maraschino cherries and additional slivered almonds. (5 minutes)

18

Step

2 hrs

Refrigerate the trifle for at least 1-2 hours before serving to allow the flavors to meld and the trifle to set. (1-2 hours)

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 9 Ratings)

Total Reviews: (4)

Seamus Mante
May 20, 2025
This trifle was a hit at our family gathering! The pastry cream was so rich and creamy, and the sherry-soaked cake was delicious.
Frederick Quigleyrolfson
Apr 24, 2025
This is now my go-to dessert recipe! It's easy to make ahead of time, and it always impresses my guests.
Adriel Pouros
Apr 6, 2025
I made this for a party and everyone raved about it! I substituted store-bought pastry cream to save time, and it still turned out great.
Lynn Dubuque
Mar 4, 2025
I added some fresh berries to the trifle for extra flavor and color, and it was a great addition!

English Trifle with Angel Food Cake