Ingredients for Raspberry Amaretto Angel Trifle
- Custard
- Fresh Raspberry
- 1 kiwi, sliced
- Raspberry Jelly
- 1 tablespoon amaretto
- Almond Extract
- Angel Food Cake
- Sliced Almonds
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How to Make Raspberry Amaretto Angel Trifle
- In a small bowl, whisk together 1/4 cup raspberry spread and 1 tablespoon amaretto until smooth.
- Arrange half of the cubed angel food cake (approximately 4 cups) in a 2-quart trifle bowl or glass bowl. Brush half of the raspberry amaretto mixture over the cake.
- Spoon half of the Devon custard (approximately 2 cups) over the raspberry mixture.
- Spread 1 pint (approximately 2 cups) of fresh raspberries over the custard layer.
- Arrange sliced kiwi around the edge of the bowl, standing them upright.
- Repeat layers with the remaining cake cubes, raspberry amaretto mixture, and Devon custard.
- Sprinkle evenly with 1/4 cup toasted almonds.
- Cover and chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
6g
Carbs
22g