How to Make a Fruit Trifle:
Make the Pudding- In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
- While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
- Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly. Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
- (If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.
- Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
- Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don’t bother making “perfect” layers).
- Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).
Variations:
- Pudding: Substitute your favorite flavor, or a large box of store-bought instant vanilla pudding. Prepare according to package instructions.
- Angel Food Cake: Here’s a great homemade recipe, or you could substitute homemade or store-bought yellow cake or white cake.
- Fruit: use any fruit you like, or have on hand including strawberries, blueberries, blackberries, raspberries, pineapple, mandarin oranges, grapes, bananas, kiwi.
- Chocolate Fruit Trifle: Use chocolate cake, and chocolate pudding.
Make Ahead Instructions:
The pudding can be made up to 5 days in advance, stored in the refrigerator. The angel food cake can be made a few days in advance, or frozen for several months.Consider Trying These Popular Desserts:
- German Chocolate Cake
- Snickerdoodles Bars
- Mississippi Mud Brownies
- Chocolate Mousse Cheesecake
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Apple Crisp
Fruit Trifle
Author: Lauren Allen Servings: 10 Calories: 333 Cost: 6 Prep 30 Mins Cook 10 Mins Total 40 Mins- 1 bundt pan angel food cake homemade or store-bought
- 5–6 cups fresh fruit*
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 2/3 cups whole milk, divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly.
Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
(If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.
Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don’t bother making “perfect” layers).
Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).
Pudding: Substitute your favorite flavor, or a large box of store-bought instant vanilla pudding. Prepare according to package instructions.
Fruit: use any fruit you like, or have on hand including strawberries, blueberries, blackberries, raspberries, pineapple, mandarin oranges, grapes, bananas, kiwi.
Make Ahead Instructions: The pudding can be made up to 5 days in advance, stored in the refrigerator. The angel food cake can be made a few days in advance, or frozen for several months.
Calories: 333kcal Carbohydrates: 27g Protein: 3g Fat: 20g Saturated Fat: 12g Cholesterol: 90mg Sodium: 113mg Potassium: 149mg Sugar: 22g Vitamin A: 905IU Vitamin C: 0.8mg Calcium: 108mg Iron: 0.2mg
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