Heaven & Hell Trifles
A dramatic and decadent layered dessert featuring light, airy angel food cake and rich, homemade dark chocolate pudding topped with billowy whipped cream.
Ingredients
Scale
- 1 loaf Angel Food Cake, cubed
- 2 cups Whole Milk
- 1/2 cup Granulated Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 2 tbsp Cornstarch
- 1 pinch Salt
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream, cold
- 2 tbsp Powdered Sugar
- 2 tbsp Dark Chocolate Shavings
Instructions
- In a medium saucepan, whisk together granulated sugar, cocoa powder, cornstarch, and salt until no lumps remain.
- Gradually whisk in the milk over medium heat, stirring constantly until the mixture reaches a gentle boil and thickens into a pudding.
- Remove from heat, stir in 1/2 teaspoon of vanilla extract, and let the pudding cool completely to room temperature.
- In a chilled bowl, whip the heavy cream with powdered sugar and the remaining 1/2 teaspoon of vanilla until stiff peaks form.
- Cut the angel food cake into 1-inch cubes.
- In individual glass parfaits, place a layer of angel food cake cubes followed by a layer of the cooled chocolate pudding.
- Repeat the layers, ending with a generous swirl of the whipped cream on top.
- Garnish with dark chocolate shavings and serve chilled.
Notes
- Press plastic wrap directly onto the surface of the pudding while cooling to prevent a skin from forming.
- Use a piping bag for the pudding and cream layers to keep the glasses looking neat and professional.
- Angel food cake can be lightly toasted for a different texture if desired.
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