Raspberry Amaretto Angel Trifle |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 9 |
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The amaretto adds a subtle flavour to this light tasting dessert. Quick and easy to make as it only needs to chill for 30 minutes. The original recipe calls for 1 3.3 oz pkg of instant white chocolate pudding mix which I have yet to find in my grocery stores and 1/2 cup fat free milk. I have substituted PC's Devon Custard or in French Creme Anglaise du Devon for the white chocolate pudding. I also added fresh raspberries and kiwi to jazz it up. Do not make the day before or the cake may become soggy. Cooking time is for chilling. Original recipe source:Cooking Light Ingredients:
1 (435 g) can of devon custard |
1 pint fresh raspberry |
2 kiwi, peeled and sliced |
1/2 cup seedless raspberry jelly |
2 tablespoons amaretto or 2 tablespoons water, plus |
1/4 teaspoon almond extract (i prefer the real stuff) |
5 3/4 cups cubed angel food cake |
3 tablespoons sliced almonds, toasted |
Directions:
1. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
2. Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
3. Spoon half of the custard over raspberry mixture.
4. Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
5. Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
6. Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
7. Sprinkle evenly with toasted almonds.
8. Cover and chill at least 30 minutes.
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