Raspberry Trifle.... Mmmmmmm

I never thought I'd say this, but, our raspberry crop is FINALLY finished. Can you believe we got 51 quarts from our little patch! Yep. 51 QUARTS! Plus I'm sure there was the odd handful here and there, eaten in passing, as well. Some went to friends and I made two pies, a batch of jelly, froze numerous bags for pies, cooked some berries and strained and froze the juice for coulis, and finished off with a Trifle.
Have you ever made Trifle? It is so easy, and soooooo good! It has been a "few" years since I've made one, so I had to stop and think how to do it.    :)   I don't "follow a recipe" so I can't give you accurate measurements, but you don't really need them. Here's what I do: Instead of a pound cake I start with an angel food cake. I break up the entire cake into small chunks. Place half the broken cake into a pretty glass bowl, I use a medium sized straight sided bowl. Sprinkle the cake lightly (or heavily, if you prefer) with cooking sherry. Add several generous tablespoons of a good quality raspberry jam and smoosh  it around to coat the cake chunks. Add remaining chunks of cake and repeat with more sherry and jam. The cake should be well moistened. Smooth out into a nice even layer in the bottom of your bowl, and if necessary, wipe down the sides of the bowl. Cover bowl with plastic wrap. I do this in the evening, and let it sit overnight so the sherry and jam flavours can meld.

The next morning, add a layer of fresh raspberries on top of the cake. Then, following package directions, prepare one package of cooked vanilla pudding mix, the "6 servings" size. (135g.) I use Jello vanilla pudding. You must use the type that requires cooking, NOT the instant type. As the directions state, stir continually so it does not burn. Once it has cooked and thickened, remove from heat and add 1/2 tsp. almond extract. Stir well. Pour over cake layer and smooth. Allow to cool 10 minutes or so, then cover with plastic wrap to prevent the pudding from forming a skin.

Refrigerate for at least several hours until totally cold.
Whip 1 cup whipping cream (1/2 pint carton) until it will hold a soft peak. Add sugar to sweeten (about 1tblspn.?) and 1/4 tsp. each vanilla extract and almond extract. Stir in well. Spread sweetened cream on top of pudding layer. Garnish with fresh raspberries and/or toasted almonds. Refrigerate until serving time. Be prepared for lots of lip smacking!
Note: It's just as good made at other times of the year too, without the fresh berry layer.

Peace,
Linda

Life is uncertain. Eat dessert first.