This fruit trifle is made up of layers of super light and fluffy angel food cake, fresh berries and their juices, vanilla pastry cream and silky chantilly cream.

egg whites lemon juice granulated sugar vanilla bean paste cake flour fine sea salt



eggs cornstarch granulated sugar milk salted butter vanilla bean paste



powdered sugar fine sea salt heavy whipping cream vanilla bean paste



mixed berries lemon juice juice granulated sugar


STEP 1: For the angel food cake, mix egg whites and lemon juice in the bowl of a stand mixer on med-high speed until eggs look frothy.

STEP 2: While mixing, stream the sugar in slowly until it forms a soft peak. Add vanilla and mix.  Sift in cake flour and salt. Mix on med-low.

STEP 3: Spread batter into two un-greased lined 8 inch pans. Bake for 25 min at 350F. Remove from the oven and flip onto a cooling rack. Cool for 2 hours.

STEP 4: For the berries, slice the fruit and toss in a bowl with sugar and lemon juice and allow to rest. Strain the fruits from their juice and keep both.

STEP 5: For the pastry cream, whisk together the egg yolks, sugar, cornstarch and salt aggressively until it becomes smooth.

STEP 6: Heat the milk over medium heat in a saucepan until it comes to a simmer. Stream half of the milk into the eggs as you whisk.

STEP 7: Dump the mixture back into the saucepan and cook while whisking. As it begins to thicken and stick to the pan, whisk for another min.

STEP 8: Remove from heat and pour into a bowl with butter and vanilla. After the  butter melts, whisk until smooth.

STEP 9: For the chantilly cream. Sift powdered sugar and salt in the bowl of a stand mixer. Add heavy whipping cream and vanilla bean paste.

STEP 10: Beat until it begins to thicken. Increase speed until stiff peaks form. Fold a couple times with a spatula to make it smooth and silky.

STEP 11: To assemble, slice the angel food cake into 1 inch cubes once it has fully cooled. Spread ⅓ of the cake into a trifle dish.

STEP 12: Drizzle 2-3 tbsp of the fruit juice on top. Spread ⅓ of the pastry cream on top, followed by 1/3 of the fruit and 1/3 of the chantilly cream.

STEP 13: Repeat with the rest of the layers. Refrigerate the cake for at least an hour to set and serve fresh!

Click the link below for the full recipe!