Heavenly Fruit Trifle – A summer fruity treat

Prepare Vanilla Pudding

1. In a medium saucepan, bring 2 cups of milk to a boil over medium heat.
2. Meanwhile, in a large mixing bowl, whisk together sugar, cornstarch, and salt. Gradually whisk in the remaining 2/3 cup milk until smooth. Add the egg and whisk until combined.
3. Slowly pour the boiling milk into the sugar mixture, stirring constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it comes to a simmer and thickens (about 1 minute).
5. Remove from heat, stir in vanilla extract. If needed, strain through a fine mesh strainer to remove any lumps.
6. Cover with plastic wrap directly on the surface of the pudding to prevent a skin from forming. Chill in the refrigerator until cold.

Prepare Whipped Cream

1. In a large mixing bowl, beat the heavy cream with electric mixers on high speed until it starts to thicken.
2. Gradually add powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Set aside.

Assemble the Trifle

1. Cut or tear the angel food cake into bite-sized chunks.
2. Wash and slice the fresh fruit as needed.
3. In a large trifle dish or glass bowl, start with a layer of angel food cake chunks.
4. Spoon a layer of chilled vanilla pudding over the cake.
5. Add a variety of fresh fruits over the pudding layer.
6. Top with a generous layer of whipped cream.
7. Repeat the layers until the trifle dish is filled, ending with a layer of whipped cream on top.

Chill and Serve

1. Refrigerate the trifle for at least 1 hour before serving to allow flavors to meld together.
2. Serve chilled and enjoy within 2-3 days for the best taste.