Berry Trifles With Raspberry Coulis

A light and luscious layered dessert featuring fresh berries, fluffy angel food cake, creamy vanilla pudding, and a bright raspberry coulis.

Total Time:

Yield:

12 servings

1 3-ounce package instant vanilla pudding mix

2 cups cold milk

1 cup whipping cream

½ cup seedless red raspberry preserves

1⁄3 cup confectioners’ sugar

1⁄3 cup light corn syrup

1 cup blueberries, rinsed and dried

1 cup red raspberries, rinsed and dried

1 purchased angel food cake, cut into 1-inch cubes

In a large bowl whisk together pudding mix and cold milk until smooth. Cover and chill. In a small bowl whip cream until soft peaks form. Cover and chill.
For coulis, stir together raspberry preserves, confectioners’ sugar, and corn syrup until well combined. Cover and chill.
Just before assembling trifles, fold together prepared pudding and whipped cream.
In each dessert glass, place 2 teaspoons of the coulis. Add 3 of each type of berry. Top with 1⁄3 cup angel food cubes and 2 teaspoons additional coulis. Spoon on ¼ cup pudding mixture.
Top with 3 of each type of berry, 1⁄3 cup angel food cubes, and remaining pudding mixture. Serve within 30 minutes of assembling.

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