Dairy Free Easy Trifle

Total time2 hr 40 min

Prep time25 min

Cook time15 min

Layers of jam-brushed pound cake soaked in sweet sherry form the base of this trifle, piled high with juicy fresh raspberries and sliced strawberries. A silky custard, thickened with cornstarch and warmed with vanilla, sets over the fruit until it's sliceable and smooth, then the whole thing gets a lush, billowy topping finished with a scatter of toasted almonds and extra berries. It's a make-ahead showstopper that layers beautifully in a glass bowl and looks just as good as it tastes. Built from real fruit, jam, and a proper stovetop custard rather than shortcuts, this one is a genuinely great fit for a dairy free dessert table. Serve it chilled, straight from the fridge, and let each spoonful pull through all the layers at once.

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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
Osem Pound Cake - 8.8 Oz
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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
2 tbsp cornstarch
2 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tsp vanilla extract
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the whipped cream

1 ½ cups heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp powdered sugar
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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