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I remember my dad making a version of this one Sunday afternoon (when my mom was on a diet). He told me we had to eat it fast, it wouldn't keep, so we gorged ourselves on it. It was light and delicious and wonderful! It's been my birthday treat of choice for most of my adult life.
If you're making this from scratch, you need to start getting your act together the day before serving. The angel food cake needs to be baked and the pudding or custard needs to cool.
Angel food cake [I make a half batch of my low-carb version** - recipe in this section- but you can use a box mix if you pancreas is on its game... you'll use about half of it for the trifle]
3 cups vanilla pudding or custard** (I use the vanilla pudding recipe in this section - 1.5x recipe as given)
2-4 T. rum or other flavored alcohol (I put mine in a little spray bottle to make distribution easier)
2-3 c. fresh fruit (strawberries, raspberries, blueberries, peaches...), chopped to 1/2" or so
2-3 T. toasted slivered almonds
whipped cream, slightly sweet (from a can is ok)
**If you're doing everything from scratch, you'll use a bunch of egg whites for the cake and a few yolks for the pudding. Do save the whites/yolks from whichever you make first!
Tear about 2/3 of angel food cake roughly into 1.5" pieces.
Construct in a large bowl, preferably clear (cause it's PRETTY).
Layers:
cake; spray or drizzle top of cake layer with rum
fruit
pudding
---repeat 2 or 3 times total
Finish with whipped cream and almonds on top.
Let flavors meld 1-3 hours. Then dive in like a crazy person and don't let up til it's gone. (Ok, it'll be best when you start, but it WILL last for a day; maayybeeee two.)
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