The Trifle Recipe

Here's my trifle recipe, in case you, like me, find yourself with an abundance of raspberries -- and, it's the easiest thing to make, because you don't need to fuss with quantities. Add more, add less, leave something out -- it will still taste great!

1 10 oz. angel cake
1/2 cup sweet sherry
1 cup of berries - raspberry, strawberry, or blueberry, or any combination

fresh vanilla pudding (recipe follows)

1 cup heavy cream
slivered almonds
toasted sliced almonds

Cut the angel food cake into 1 inch pieces and put them in a glass bowl. Pour the sherry over the cake and toss.

Add the half the berries and half the slivered almonds, then pour the vanilla pudding over the mixture.

Reserve a few berries, then add the rest of the berries and slivered almonds.

Spoon the whipped cream over the top, then sprinkle the toasted sliced almonds over the cream and a few more berries for decoration.

Keep chilled until ready to serve.

Vanilla pudding:

1/2 cup sugar
2 Tbsp. cornstarch
1/8 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
2 Tbsp. margarine or butter, softened
2 tsp. vanilla

Mix sugar, cornstarch and salt in a saucepan. Gradually stir in milk. cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into a bowl with the egg yolks. Pour back into pan with the rest of the hot mixture and boil; stir 1 minute.

Remove from heat. Stir in margarine and vanilla. Pour into a bowl and refrigerate at least 2 hours until chilled.

You can also get real fancy and arrange the trifle perfectly, like this (they used lady fingers instead of angel cake.)
But I think it looks pretty just jumbled in there, too!