Ingredients:
1 (435 g) cans of devon custard
1 pint fresh raspberries
2 kiwi, peeled and sliced
1/2 cup seedless raspberry jelly
2 tablespoons Amaretto or 2 tablespoons water, plus
1/4 teaspoon almond extract ( I prefer the real stuff)
5 3/4 cups cubed angel food cake
3 tablespoons sliced almonds, toasted
Directions:
Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
Spoon half of the custard over raspberry mixture.
Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
Sprinkle evenly with toasted almonds.
Cover and chill at least 30 minutes.
Servings: 9
Time preparation: 20 min.
Time total: 50 min.