This Lemon Angel Food Cake Trifle makes the perfect easy-to-serve spring dessert. It provides different textures and flavors: a fluffy lemon cake combined with creamy mascarpone and tangy blueberry sauce.

You can prepare individual servings in glass cups or make a large one. If you’re looking for more spring desserts, we have these delicious recipes for you: Blueberry Crumble Pie, Lemon Blackberry Cake and Strawberry Pound Cake.

Ingredients to make Angel Food Cake Trifle

Recipe Ingredients

Caster and granulated sugar – Sugar adds sweetness and helps stabilize the whipped egg whites in the cake. Caster sugar dissolves more easily, making it ideal for angel food cake.

Cake flour – This low-protein flour creates a light and tender texture, perfect for the airy structure of angel food cake.

Egg whites – The base of angel food cake. When whipped, they create a fluffy, cloud-like texture and give the cake its signature rise.

Salt – Just a pinch enhances all the flavors and balances the sweetness.

Cream of tartar – Helps stabilize the egg whites and keeps them fluffy, giving the cake a beautiful lift.

Vanilla extract – Adds a warm, aromatic depth to both the cake and the cream layers.

Lemons – Fresh lemon juice and zest bring a bright, zesty flavor that cuts through the sweetness and keeps the trifle refreshing.

Blueberries – Juicy and slightly tart, blueberries pair beautifully with lemon and add pops of color and freshness.

Peaches – Sweet, soft, and summery—peaches bring natural sweetness and a silky bite to the fruit layer.

Cornstarch – Thickens the fruit compote, giving it the perfect spoonable consistency.

Mascarpone cheese – It makes the cream layer reach and creamy.

Whipping cream – It adds fluffiness to the cream layer.

How to make Angel Food Trifle?

Preheat the oven to 350°F (175°C).
In a medium bowl, combine ½ cup of the sugar with the cake flour. Sift the mixture 4 times to aerate and remove any clumps. Set aside.
Add the egg whites, salt, and cream of tartar to a large bowl. Whip on high speed until medium-firm peaks form, about 1–2 minutes.

Slowly sprinkle the remaining 1½ cups of sugar with the mixer on medium speed. Continue whipping until the mixture is thick and glossy, then add the vanilla extract and lemon zest. Whip for another 2–3 minutes, or until the meringue is very thick.

Sift about ¼ of the flour mixture over the egg whites. Gently fold it in using a rubber spatula, being careful not to deflate the batter. Repeat this process in four additions, sifting and folding until all the flour is fully incorporated.
Pour the batter into an ungreased 10-inch tube pan. Smooth the top gently with a spatula. Bake for 35–40 minutes, or until the top springs back when lightly touched.
Immediately after baking, invert the pan (turn it upside down) onto a cooling rack. Let the cake cool completely in the pan before removing.

Place the blueberries in a small saucepan over medium heat. As they warm up and release their juices, gently mash them with a wooden spoon to help break them down.

Once the mixture begins to bubble, stir in the sugar. Continue cooking for a few more minutes, until the berries are soft and starting to fall apart.

In a small bowl, dissolve the cornstarch in 1 tablespoon of water to make a slurry. Stir it into the blueberry mixture and bring it back to a gentle boil. Cook for 1–2 minutes, or until the compote thickens. If it’s still too thin for your liking, you can stir in a little more slurry, a teaspoon at a time.

Tip: If you’re using frozen fruit, you might notice extra liquid. Feel free to spoon out a bit (about ¼ cup) to help the compote thicken and concentrate the flavor.

Once done, remove from heat and let it cool to room temperature. Use right away or store in the fridge in an airtight container.

Mixing mascarpone with sugar and vanilla.

Faux Devonshire Cream:

Add the mascarpone, whipping cream, vanilla extract, and sugar to a medium mixing bowl and mix until smooth, creamy and slightly thickened. Taste and adjust the sweetness or vanilla as needed.

Serve immediately or refrigerate until ready to use.

Assembly

Cut your cake into bite-sized squares. Place a cake layer on the bottom of your container, top with fruit compote, then the faux Devonshire. Keep layering until you reach the top of your container. Chill in the refrigerator before eating.

Can you make berry trifle in advance?

Yes, though it is best to eat it on the same day, I enjoyed the leftovers up to five days later, which were still delicious. The only issue is that the blueberries tend to dye everything else, so it looks less appetizing.

Can I freeze trifle?

Yes, technically, you can, but it’s not advisable. The cake layers can turn soggy after thawing due to the moisture from cream and fruit, and the mascarpone-based layer can lose its smooth texture.