An essential aspect of a trifle definitely includes the container: glass is traditional for showing off the layers visually, as you are about to enjoy the flavors. The large glass dish generally used is also actually called a trifle, but even small dishes or drinking glasses can provide the lovely view of your dessert. Tradition suggests a dish with straight sides and a pedestal (where a trifle belongs, we feel) but this layered dessert is sure to delight in any dish.
Start by deciding on your layers, choosing a pudding or curd of some kind, a cubed cake or cookie, generally one fruit or several, and then whipped crème to top it off. See where your trifle takes you – ours goes a little something like this:
Angel food cake, cut into 1-inch cubes (store bought is fine)
1 pack of lemon Jello powder (3 ounces)
2 cups of boiling water
1 cup of powdered sugar
2 cups of heavy whipping cream
12 ounces of Cool Whip
1 tablespoon of lemon zest
Optional: lemon peel and blueberries
- In a mixing bowl, combine the lemon Jello powder, boiling water, and powdered sugar. Mix until powders are completely dissolved.
- Store the mixture in the refrigerator for 1 hour, or until it reaches a syrup-like consistency.
- Take out of the fridge, and mix in the heavy whipping cream until it slightly mounds.
- Mix in 8 ounces of Cool Whip into the mixture. Then stir in the lemon zest.
- In the trifle dish, add the cut 1-inch cubes of angel food cake in a single layer at the bottom.
- Add in a layer of the lemon crème on top of the cake.
- Repeat steps 1-2 until you have reached the top of the dish.
- Top with remaining Cool Whip and garnish with a lemon peel and blueberries.
Pro tip: try to keep your layers really clean. Wipe off the glass side, if need be, as you build.