Victorian Raspberry Trifle

Step 1: Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake. Set aside.

Step 2: Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use either or both. If using fresh raspberries rinse and drain on paper towel. Set aside.

Step 3: Set aside enough raspberries and almonds to garnish the top.

Step 4: Prepare pudding and allow to cool.

Step 5: While pudding is cooling, warm preserves until liquid. Set aside.

Step 6: Whip cream with sugar and vanilla. Set aside.

Step 7: In a straight sided trifle bowl place half the cake cubes.

Step 8: Drizzle half the melted jam over the cake cubes.

Step 9: Sprinkle half of the remaining almonds and raspberries over the jam.

Step 10: Spread half of the pudding over the raspberries and almonds.

Step 11: Spread half of the whipped cream over the pudding.

Step 12: Repeat layers in same order, starting with cake and finishing with whipped cream.

Step 13: Chill at least four hours but overnight is better. Garnish with reserved raspberries and almonds just before serving.