Description
A bright and creamy dessert that captures the nostalgic essence of classic creamsicle ice pops.
Ingredients
Scale
- 1 9-inch angel food cake, cut into bite-size cubes (about 7 cups), divided
- 1 1/4 cups orange curd, store-bought or homemade, divided
- 2 cups heavy whipping cream
- 1/2 cup confectioners’ sugar
- Mint, for garnish (optional)
- Orange slices, for garnish (optional)
Instructions
- Whip the cream: To the bowl of a stand mixer with the whisk attachment, add 2 cups of heavy cream. Start mixing at the lowest speed and gradually increase to medium until the cream starts to stiffen—about 3-4 minutes. Slowly add 1/2 cup of confectioners’ sugar and mix until thick with soft peaks, around 2-3 minutes.
- Layering the trifle: In a large trifle bowl, layer 1/3 of the angel food cake cubes on the bottom, followed by 1/3 of the whipped cream. Spread 1/2 of the orange curd over the whipped cream. Repeat layering with another 1/3 of the cake, 1/3 of the whipped cream, and the remaining orange curd. Finish with the remaining angel food cake and whipped cream.
- Chill and serve: You can serve immediately or refrigerate the trifle until ready to serve, ideally for at least 1 hour to let the flavors meld.
Notes
Use fresh, high-quality ingredients for the best flavor; can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 28g
- Sodium: 120mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 89mg