How to Make Red, White, and Blue Trifle

• Prepare the Vanilla Pudding: In a medium bowl, whisk together the cornstarch and salt. Gradually blend in the cream and then add the large egg yolks. Heat the milk and granulated sugar in a saucepan until bubbles form, then carefully pour this hot mixture into the cornstarch mixture, whisking to combine. Return to the saucepan and cook while whisking continuously until thickened. Finally, stir in the vanilla extract for that extra burst of flavor.
• Assemble the Base Layers: In a large glass bowl, place half of the angel food cake at the bottom. Pour half of the warm vanilla pudding over the cake layers, ensuring even coverage. Cover the bowl with plastic wrap and refrigerate for at least one hour to allow the layers to set.
• Prep the Fresh Fruits: Hull and quarter 1 pound of strawberries for the red layer and reserve the remaining strawberries. Mash 2 cups of blueberries for the blue layer, saving part of them for topping later.
• Whip the Cream: In a mixing bowl, beat the cream cheese until it's fluffy. Gradually add the cold heavy cream and continue beating until soft peaks begin to form. Fold in powdered sugar and the lemon zest (if using) to add a refreshing hint.
• Final Layering: Once the pudding layer is set, spread the quartered strawberries on top of the chilled pudding, followed by half of the prepared whipped cream. Layer the remaining angel food cake on top, followed by the rest of the pudding, the mashed blueberries, and finally, the remaining whipped cream.
• Chill Before Serving: Top your stunning trifle mixture with the remaining fruit layers for an inviting presentation. Chill in the refrigerator for 2 hours or until ready to serve, allowing all the flavors to meld beautifully.