Raspberry Amaretto Angel Trifle

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“The amaretto adds a subtle flavour to this light tasting dessert. Quick and easy to make as it only needs to chill for 30 minutes. The original recipe calls for 1 3.3 oz pkg of instant white chocolate pudding mix which I have yet to find in my grocery stores and 1/2 cup fat free milk. I have substituted PC's Devon Custard or in French "Creme Anglaise du Devon" for the white chocolate pudding. I also added fresh raspberries and kiwi to jazz it up. Do not make the day before or the cake may become soggy. Cooking time is for chilling. Original recipe source:Cooking Light”

Ingredients Nutrition

  • 1 (435 g) canof devon custard
  • 1 pint fresh raspberry
  • 2 kiwi, peeled and sliced
  • 12 cup seedless raspberry jelly
  • 2 tablespoons Amaretto or 2 tablespoons water, plus
  • 14 teaspoon almond extract (I prefer the real stuff)
  • 5 34 cups cubed angel food cake
  • 3 tablespoons sliced almonds, toasted


  1. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
  2. Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
  3. Spoon half of the custard over raspberry mixture.
  4. Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
  5. Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
  6. Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
  7. Sprinkle evenly with toasted almonds.
  8. Cover and chill at least 30 minutes.

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