This weekend was full of family, great food, and perfect spring weather. Boyfriend and I spent yesterday with my family for a traditional Easter dinner of ham, plus a search for our hidden Easter baskets (that Easter Bunny sure is a tricky). Today, we spent Easter Sunday with Boyfriend's family and had a tasty brunch of waffles, eggs and mimosas.
Since we've been attending family holidays as a couple, I always find myself begging boyfriend to ask his mother what I should contribute to dinner. He usually forgets, but this Easter, Boyfriend made my job easier by requesting a berry trifle, my sort of trademark dessert. I first made the trifle several holidays ago and it has quickly become a crowd-favorite and especially a Boyfriend favorite.
This time around, I did not have time to bake an angel food cake, so I cheated and purchased one from the local Giant Eagle. I begin by tearing the cake into tiny squares and setting them aside until later. Also, I wash about two cups worth of blackberries, red raspberries and sliced strawberries.
Then, I beat two cups of heavy whipping cream until soft peaks form. In another bowl, I beat one cup of cold water with a 14 ounce can of sweetened condensed milk and a teaspoon of pure almond extract, then whisk in 3.4 ounces of instant vanilla pudding mix. I allow this to set for about five minutes, before folding in the whipped topping.
I've made several trifles in my lifetime; however, I must admit that I don't have a trifle bowl...
I use a glass bowl vase-type thing that I bought from Ikea ages ago, much to the amusement of Stemstar and my family. Hey, it works just the same, even if it is sometimes used as household decor.
I layer the bottom of the bowl with angel food cake, then pour half of the cream mixture on top. Then, I add a glob or two of wild berry preserves and spread it around. Then, I add half if the berry supply and repeat layers once more, ending with berries on top.
This dessert is honestly pretty simple, especially when you use store-bought angel food cake. It's light, fruity and is definitely a springtime treat. Really, all that needs said is this dessert is triflin'.
