Start by baking or purchasing an angel food cake. If you’re making it from scratch, follow the instructions on your recipe or box mix. Allow the cake to cool entirely before cutting it into cubes.
In a saucepan, combine 2 cups of whole milk, granulated sugar, cornstarch, and salt. Stir well to dissolve the sugar and cornstarch. In a separate bowl, whisk together the remaining 2/3 cup of milk, egg, and vanilla extract.
Place the saucepan over medium heat and continuously stir until the mixture thickens and begins to bubble. Once thickened, remove from heat and stir in the egg mixture, cooking for an additional minute while stirring. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a whisk or electric mixer, whip until stiff peaks form. Be careful not to over-whip, as you want a smooth, creamy texture.
In your trifle dish or glass bowl, start with a layer of angel food cake cubes. Follow with a layer of custard, then a layer of whipped cream, and finally a layer of fresh fruit. Repeat the layers until all ingredients are used, finishing with a generous layer of whipped cream and a beautiful arrangement of fresh fruit on top.
Cover the trifle with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld beautifully. When ready to serve, scoop generous portions into bowls and enjoy!
