Learn how to make easy, gourmet desserts that will leave your company smiling!
Ingredients (serves 6 people)
225 grams (8 ounces) blueberries
225 grams (8 ounces) strawberries, sliced
225 grams (8 ounces) red raspberries
225 grams (8 ounces) blackberries
125 millilitres (1/2 cup) water
125 millilitres (1/2 cup) sugar
10 millilitres (2 teaspoons) cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2-inch thick
250 millilitres (1 cup) cold water (set aside)
1 package (8-serving) instant lemon pudding
455 grams (16 ounces) whipped cream topping
Set aside half of each variety of berries into large bowl. Sprinkle with lemon juice and reserve.
Combine remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to simmer and cook about until berries begin to break down and release juices, about 3 minutes. Remove berries from the heat and let cool to thicken.
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in whipped cream topping.
To assemble trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking slices into chunks. Soak cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.