Angel delight is a powdered custard dessert produced in the United Kingdom. It is designed to be mixed and whisked with milk to create a mousse-like custardy sweet dessert. Angel Delight was launched in 1967 by the Bird’s company with a strawberries and cream flavor and by the 1970s had doubled the market for instant desserts. After a lull in popularity during the 1980s, a revival campaign was run in 1999, featuring Wallace & Gromit. In 2006 the brand was the best-selling line in the UK instant cold desserts sector. Here is how to make a homemade version of this incredible treat!


1 cup whipping (heavy) cream
2 tablespoons sugar
2 cups vanilla yogurt
1 round angel food cake (8 inches in diameter), cut into 1-inch pieces
1 cup fresh blueberries
1 cup quartered fresh strawberries
1 cup fresh raspberries


1. In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff peaks form. Gently stir in yogurt.

2. Place cake pieces in large bowl; gently stir in yogurt mixture. In medium bowl, gently mix berries.

3. Spoon half of the cake mixture into 9-inch springform pan; press firmly in pan with rubber spatula. Top with half of the berries. Repeat with remaining cake mixture; press with spatula. Top with berries. Cover and refrigerate at least 4 hours or overnight.

4. Run metal spatula carefully along side of dessert to loosen; remove side of pan. Cut dessert into wedges.

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