Ingredients:

  • 1 store-bought angel food cake (about 12 oz/340g)
  • 2 cups (475ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon (1g) salt
  • 4 large egg yolks
  • 2 tablespoons (30g) unsalted butter
  • 1 teaspoon (5ml) vanilla extract
  • 1 pint (approx. 2 cups/280g) fresh strawberries, hulled and sliced
  • 1 pint (approx. 2 cups/280g) fresh blueberries
  • 1 pint (approx. 2 cups/280g) fresh raspberries
  • 2 tablespoons (30ml) lemon juice
  • 2 tablespoons (25g) granulated sugar
  • Fresh mint sprigs (optional)
  • Red, white, and blue sprinkles (optional)

Instructions:

  1. Whisk together milk, sugar, cornstarch, and salt in a saucepan. Whisk in egg yolks. Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla. Cool slightly, then cover and chill.
  2. Gently toss the strawberries, blueberries, and raspberries with lemon juice and sugar in a mixing bowl.
  3. Tear the angel food cake into bite-sized pieces. Layer half of the cake pieces in the bottom of the trifle bowl. Top with half of the custard and half of the berry mixture.
  4. Repeat the layers with the remaining cake, custard, and berries.
  5. Cover the trifle and chill for at least 1 hour to allow the flavors to meld. Garnish with fresh mint sprigs and sprinkles before serving.