Ingredients
Scale
- 1 prepared angel food cake or pound cake (homemade or store-bought), cut into 1-inch cubes (about 10 cups)
- 2 packages (3.4 oz each) of instant lemon pudding mix
- 4 cups cold milk (for preparing the pudding)
- 1 ½ cups lemon curd (store-bought or homemade)
- 3 cups cold heavy cream (or substitute with prepared whipped topping)
- ½ cup powdered sugar (if making homemade whipped cream)
- 1 teaspoon pure vanilla extract
- Fresh berries or lemon slices (optional, for garnish)
- Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the Pudding:
In a large bowl, whisk together both boxes of lemon pudding mix with 4 cups of cold milk. Whisk for about 2 minutes until thickened. Set aside in the refrigerator to chill for at least 5 minutes. - Make the Whipped Cream (if homemade):
In a separate large bowl, beat the cold heavy cream using an electric mixer until it begins to thicken. Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form. Be careful not to overbeat. Set aside. - Cube the Cake:
Cut your angel food cake into small 1-inch cubes. If it’s very fresh, allow it to sit out for 15 minutes uncovered to firm up slightly. This helps it hold shape better when layered. - Layer the Trifle:
In a large trifle bowl or glass container, begin layering the components. Start with a base layer of cake cubes. - Add Lemon Pudding:
Spread a layer of prepared lemon pudding over the cake, smoothing it gently with the back of a spoon. - Spread Lemon Curd:
Spoon small dollops of lemon curd over the pudding layer and gently swirl with a spoon or knife. This doesn’t need to be perfect—imperfections add character. - Add Whipped Cream:
Spread a generous layer of whipped cream over the curd. - Repeat the Layers:
Continue layering in the same order—cake, pudding, lemon curd, whipped cream—until the bowl is full or ingredients are used up. Typically, you’ll get about 2-3 complete sets of layers depending on the bowl’s size. - Finish with Garnish:
Top the final layer of whipped cream with fresh berries, lemon zest, lemon slices, or mint leaves for a beautiful and fresh finish. - Chill Before Serving:
Cover the trifle and refrigerate for at least 2 hours before serving. This allows the flavors to meld and the cake to absorb some of the pudding and curd.
Notes
- Layer Carefully: Press cake cubes down gently but do not crush them. A light hand keeps the layers distinct and pretty.
- Make Ahead: This dessert can be made up to a day in advance. The longer it chills, the better the flavors meld.
- Don’t Skip the Chill Time: Refrigeration is key to allowing the texture to set and become creamy.
- Balance the Sweetness: Lemon curd is tangy but sweet. If using store-bought cake and whipped topping, consider reducing sugar in homemade components to prevent it from becoming overly sweet.
- Use Clear Bowls for Presentation: A glass bowl shows off the beautiful layers and adds to the presentation.
- Single Servings Option: Assemble in individual mason jars or dessert cups for personal servings, great for parties or picnics.
- Avoid Overbeating Cream: If making homemade whipped cream, stop mixing as soon as stiff peaks form to avoid a grainy texture.
- Adjust for Texture: If you prefer a smoother texture, use thinner layers of cake and more pudding or curd between.
- Prep Time: 20 minutes