

Prep Time
10 minutes

Serves
4

Cook Time
Refrigerate for at least 2 hours

Difficulty
easy
Directions
For Individual bowls
-
1
Lightly mash the raspberries with the preserves in a mixing bowl to create a chunky jam; set aside. To assemble the trifle fit one slice of cake in the bottom of each of four individual trifle dishes or 10- to 12- ounce ramekins*. Sprinkle half of the orange juice on the cake slices, then top with about 2 teaspoons of the raspberry jam, spreading so the jam reaches the sides of the dish. Top with a second slice of cake, sprinkle with the remaining orange juice and spread with remaining jam.
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2
Slowly pour ½ cup egg nog into each trifle dish, allowing it to soak in completely. Cover the dishes with plastic wrap and refrigerate for at least two hours (or up to 24) to allow the cake to absorb the egg nog and for flavors to blend.
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3
Just before serving, vigorously whisk the whipping cream in a mixing bowl with the powdered sugar and vanilla until soft peaks form. Spoon a generous dollop of whipped cream on top of each trifle and sprinkle with toasted almonds.
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For a Trifle bowl
-
1
Slice entire angel food cake and arrange on the bottom of the dish, adding an additional layer of cake if needed depending on the depth of the bowl. Sprinkle with the orange juice and spread jam/fruit mixture over the cake. Pour egg nog over the cake, allowing it to soak in, then cover with plastic wrap and chill for at least two hours before topping with the whipped cream and almonds.
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