This decadent dessert is a breeze to make. Trifles are a classic British dessert, but since they require minimal cooking, they are an ideal option for entertaining since they are easy—this one takes just 15 minutes to prepare—and you can make it a day ahead. This version uses angel food cake softened with espresso, and then the cake is covered in chocolate pudding and topped with whipped topping and a sprinkling of toffee bits. Just make sure the angel food cake it cooled and dried out a bit before making the trifle so that they can soak up the espresso.
1 cup(s), boiling
Toffee baking bits
1⅓ Tbsp, powder
Prepared angel food cake
7½ oz, or store-bought, cut into cubes
Prepared chocolate pudding with skim milk
Lite whipped topping
- In a cup, combine boiling water and espresso powder until dissolved; allow to cool.
- Cover bottom of a 2-quart rectangular dish with half of cake cubes; drizzle with 1/2 cup espresso. Spoon 1 cup pudding over top in an even layer; spread 1 cup whipped topping over pudding.
- Top with remaining cake cubes; drizzle with remaining 1/2 cup espresso. Spread remaining 1 cup pudding over top; top with remaining 1 1/2 cups whipped topping and sprinkle with candy bits. Serve or refrigerate up to 1 day. Yields about 3/4 cup per serving.