Low Sugar Easy Trifle

Total time2 hr 40 min

Prep time25 min

Cook time15 min

Layers of juicy raspberries and sliced strawberries sit beneath a silky, slow-cooked custard made rich with egg yolks, cornstarch, and whole milk, finished with a touch of butter and vanilla for that classic spoon-coating texture. A cloud of freshly whipped cream gets piped over the top, and a scatter of toasted almonds adds the perfect crunch against all that softness. Chilling the whole thing lets every layer set into clean, distinct bands, so each spoonful pulls through fruit, custard, and cream in one bite. It's an elegant make-ahead dessert that comes together in stages but requires almost no hands-on fuss once it's assembled. This version fits neatly into an added sugar–conscious spread without losing any of the trifle's signature look or creamy contrast, making it a solid pick for a dinner party or holiday table.

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Ingredients

8 servings

For the base

1 store-bought pound cake or sponge cake (about 10–12 oz), cut into 1-inch cubes
Ann Marie's Sugar-Free Sliced Pound Cake
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⅓ cup cream sherry or sweet sherry
⅓ cup raspberry jam

For the fruit layer

2 cups fresh or thawed frozen raspberries
1 cup fresh or thawed frozen strawberries, hulled and sliced

For the custard

4 pasteurized egg yolks
¼ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tbsp cornstarch
2 cups whole milk
1 tsp vanilla extract
1 tbsp unsalted butter

For the whipped cream

1 ½ cups heavy cream
2 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
½ tsp vanilla extract

For serving

2 tbsp toasted sliced almonds (optional)
fresh raspberries or strawberry slices, for garnish (optional)

Instructions

1
Spread the raspberry jam over the cut sides of the pound cake cubes, then arrange them in an even layer across the bottom of a large trifle bowl (3–4 qt). Drizzle the sherry evenly over the cake, pressing the cubes gently so they absorb the liquid.
2
Scatter the raspberries and sliced strawberries over the soaked cake layer in an even layer.

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