This is an easy-to-assemble dessert — find a good quality store-bought pound cake if you don’t want to make your own.
Mom’s English Trifle
Serves 12 to 16
Ingredients
1 whole angel food cake (can sub any sponge cake)
1 cup raspberry jam
1 cup fresh blackberries
2 cups fresh strawberries
1 cup fresh raspberries
1/4 cup sugar
1 cup orange juice
1 1/2 cup water
1 pack jello powder
2 cups custard (preferably “Birds” custard)
2 cups whipped cream
1/2 cup grated chocolate
Slice the angel food cake and lay in the bottom and half way up the sides of a large glass bowl. Spread the jam over the angel food cake. In a separate bowl mix the sugar, berries and set aside. Warm the water and orange juice in a pot over high heat. Whisk in the jello powder to dissolve, and then pour over the berries and sugar. Once mixed pour into the bowl over the angel food cake and place in the fridge to set. When the berries and jello have set layer the custard overtop and return to the fridge to firm. Last top with the whipped cream and grated chocolate.
Courtesy Jason Parsons