This recipe is for 4 mini one-serving trifles.
angel food cake
1 cup whipping cream
1 tsp almond extract
125 g vanilla pudding / custard
20 g sliced almonds – toasted
fresh berries (blueberries, raspberries, strawberries)
Tear the cake into small bite size pieces.
Whip the cream and almond extract.
Prepare custard/pudding and fold into whipped cream.
In each glass layer cake – fruit – whipped cream, 3 layers each.
Toast almonds until golden. Sprinkle on top.
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