Recipe courtesy of Angela McRae

(Fills a 16-cup trifle bowl)

Teresa Dunn’s recipe as it appeared in The Newnan Times-Herald, Nov. 13, 1993

2 angel food cakes, purchased or homemade
Red currant jelly, 2 (12-ounce) jars
Crème De Cassis liqueur
Velvet cream custard (recipe follows)
Big red cherries, cut in half and well-drained
Heavy whipping cream, 2 to 3 cups
2 tablespoons sugar
Almond macaroons, optional

Velvet Cream Custard

Yolks of 12 extra-large eggs
1-1/3 cups sugar
1-1/2 cups half and half cream
1-1/2 cups heavy whipping cream
2 teaspoons vanilla extract

In a large double boiler, over simmering water, stir the yolks, sugar, half and half, and whipping cream together well until thickened. Keep heat in the “simmering gently” stage, not a rolling boil. When the custard thickens and coats the back of a spoon, it is ready to be removed from the heat. Strain into a large bowl and stir in the vanilla.

Place in the refrigerator with a piece of waxed paper over the top and chill thoroughly. Overnight works best.

Split the two angel food cakes horizontally into four layers each. Between each two layers spread currant jelly. Place the first two-layer “sandwich” in the bottom of the trifle bowl. Sprinkle cake with some Crème De Cassis. Next, top with a layer of the custard. Place a few cherry halves around the outside rim of the bowl, so that they show through the sides.

Add another layer of cake, and continue on in the same manner until the fourth and final layer has been placed. Pour any extra custard in the center hole over crushed almond macaroons, if you are using them. Reserve some crumbs of macaroons for the top.

Whip the cream with the sugar and pile high on top of trifle. Garnish with cherries. Place in the refrigerator at least overnight to meld the flavors together.

(Angela’s note: I always omit the Crème de Cassis and macaroons when making my trifle, but I wanted to share the recipe exactly as it was originally shared with readers.)