Spring Trifle

By michelew7

Cake, custard and fruit layers

Ingredients

• Cake:
• 5-6 cups 3/4-inch cake cubes, from a baked white, yellow or pound cake.
• Syrup:
• 1/2 cup sugar
• 1/4 cup water
• 2 tablespoons golden or corn syrup
• 1/4 cup fruit juice
• 1 teaspoon vanilla
• Custard:
• 1 large box instant vanilla pudding mix
• 2 cups cold milk
• 1 1/2 cups heavy cream
• 1 teaspoon vanilla
• Fruit:
• 5 to 6 large peaches, peeled and coarsely chopped
• 1 tablespoon lemon juice
• 1-3 tablespoons sugar, depending on ripeness of fruit
• 2 pints raspberries

Details

Servings 12

Preparation

Step 1

Syrup:
In a small saucepan set over medium heat, combine all of the syrup ingredients and boil gently until thickened slightly. Set aside.

Custard:
Prepare the instant pudding using 2 cups of milk. Whip the cream with the vanilla just until soft peaks form, then fold the cream into the pudding. Refrigerate until ready to use.

Fruit:
In a medium-sized bowl, toss together the peaches, lemon juice and the sugar. Refrigerate, along with the raspberries, until ready to assemble.

Assembly:
Toss the cake cubes with the syrup, allowing them to rest for 10 to 15 minutes, in order for the cake to absorb the syrup fully. Spread some of the cake in an even layer over the bottom of a trifle bowl or other deep, clear bowl. Top with a layer of custard, then with some of the peaches and raspberries. Repeat layers, finishing with the fruit on top. Serve the trifle immediately, or refrigerate until serving time. Garnish with whipped cream, if desired.