Though "afternoon tea" is not a very integral part of American culture, it is in many other parts of the world. Where my parents are from, Pakistan, it is routine to have afternoon tea every day with a variety of traditional sweet and savory snacks. It is also very common to have guests drop by, often times unannounced, to share tea with you and enjoyable conversation (read as gossip). Today I'm sharing a not-so-traditional sweet item that is perfect for occasions when guests drop by with as little as an hour or two notice (granted, I'm not including a trip to the grocery store).
Angel berry trifles taste as amazing as they look. The recipe is so easy and straightforward, this cheat treat should be in everyone's arsenal as a great last minute brunch, tea, or dessert item. Its a no-bake, eggless dessert. The angel food cake component makes the dessert light and the berry's have the perfect tartness which cut through the sweet flavor of the cream filling. The trick to having perfectly even layers is using a piping bag to layer the cream filling into each individual dish. I also cut the angel food cake into circles using the rim of my glass cups so it would fit exactly.
Note: to make one large trifle, double the ingredients. Kiwi fruit and canned peaches would also pair nicely with this combination.
Angel Berry Trifle
(makes 10-16 individual trifles)
1 store bought angel food cake
1 lb berries
1 3.4 oz instant vanilla pudding
1/2 can condensed milk
1/2 cup cold milk
1 cup heavy whipping cream (chilled)
mint for garnish (optional)
Cream filling:
Whip chilled whipping on the high speed until stiff peaks form. Don't over beat and use a chilled bowl and whisk attachment to achieve peaks faster.
Whisk milk and instant pudding mix until blended, around 1 minute, and then whisk in refrigerated condensed milk. Gently fold in the whipped cream and refrigerate until ready to use. This will get more stiff as it rests so don't worry if the mixture looks runny.
Assembling mini trifles:
Cube the angel food cake or cut circular pieces out using your glass cup as a cutter/size guide. Wash, dry, and chop strawberries. Rinse and dry blackberries, raspberries, and blueberries. Transfer cream into a piping bag fitted with a circle tip or with the end snipped off.
Layer the trifles starting with cake, then cream, and lastly, berries. Repeat until you have 3 layers or your glass is full, ending with a smooth cream layer. Arrange remaining fruit on top of the trifle and garnish with mint leaves. Enjoy!
mint for garnish (optional)
Cream filling:
Whip chilled whipping on the high speed until stiff peaks form. Don't over beat and use a chilled bowl and whisk attachment to achieve peaks faster.
Whisk milk and instant pudding mix until blended, around 1 minute, and then whisk in refrigerated condensed milk. Gently fold in the whipped cream and refrigerate until ready to use. This will get more stiff as it rests so don't worry if the mixture looks runny.
Assembling mini trifles:
Cube the angel food cake or cut circular pieces out using your glass cup as a cutter/size guide. Wash, dry, and chop strawberries. Rinse and dry blackberries, raspberries, and blueberries. Transfer cream into a piping bag fitted with a circle tip or with the end snipped off.
Layer the trifles starting with cake, then cream, and lastly, berries. Repeat until you have 3 layers or your glass is full, ending with a smooth cream layer. Arrange remaining fruit on top of the trifle and garnish with mint leaves. Enjoy!
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