This dessert is the perfect combination of store-bought and homemade, and while we could easily have purchased each of these ingredients and put them together in a similar, time-saving fashion, there’s just something fun about making certain elements of the dessert from scratch. So we made our own pudding (something we highly recommend because it’s just so easy and so, so good) and our own roasted cherries – by the way, these are utterly divine. The end result is an amazing trifle-esque cake that is just beyond good.

Making your own pudding is actually pretty simple and the difference in taste is profound. Sure, an instant pack is convenient, but give this recipe a go sometime and you’ll likely never go back. It’s just so much more luxurious and decadent when made with egg yolks. Of all the things in this dish, though, I’ve got to say, one of my favorite parts of this dessert is one of its garnishes, roasted cherries. You could roast cherries on their own to bring out their natural sweet juices, but on this occasion, the choice was made to roast these red beauties in a sweet balsamic sauce. For a more risqué alternative, swap out the balsamic for bourbon and make drunken cherries instead.

Building the layers of this dish is the last step before digging in with your spoon. First, a layer of angel food cake, then the pudding is gloriously poured over the top followed by slivered almonds scattered over the pudding. Finally, drop spoonfuls of beautifully roasted cherries as the last garnish. Cover your chocolate almond pudding cake with plastic wrap and refrigerate until you’re ready to serve it up. Any extra cherries can be stored in a glass jar or airtight container and refrigerated for up to two weeks. A chocolate almond pudding cake, made from scratch and store-bought ingredients is truly something special, a perfect end to a lovely meal.