The traditional English trifle made with a different fruit juice, strawberries and almonds and a pudding mix.
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 45 minutes
- pieces dry or stale cake equivalent of 9" layer cake
- 1/4 cup fruit juice or sherry
- 1/4 cup rasberry preserves or flavor of your choice
- 1 pkg pudding mix
- 2 cups sliced strawberries
- 1 cup heavy or whipping cream
- 2 tsp sugar
- 1 tsp vanilla extract
- 1/4-1/2 cup almonds, sliced
Make pudding mix according to instructions. If cooked, let cool in refrigerator with plastic wrap spread across top to prevent
Cut cake in one inch cubes. Lay the cake cubes out on a cookie sheet and brush with the liquid.
Spoon dabs of preserves on cake and spread with back of spoon.
When pudding is cool, start layering in deep glass bowl--cake, then pudding, scatter some almonds, then fruit--2 or three layers according to size of bowl.
Whip cream with sugar and vanilla. Spread on top or drop swirls in decorative pattern. Top with whole strawberries, almonds, or other fruit or garnish.
Put whole bowl into refrigerator for an hour or until ready to serve.
Times given assume you have the cake on hand and use a boxed pudding mix. Allow more time, if you are baking a cake to use, or are making custard from scratch.
Some recipes for decorations include flowers. Fruits other than or in addition to strawberries might include sliced bananas, blueberries, raspberries, blackberries.
Brandy or sherry are traditional, but I used cranberry-mango juice for a very good taste.