Nickel Allergy Friendly Easy Trifle
Total time2 hr 40 min
Prep time25 min
Cook time15 min
4.8(21)
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Learn more →Ingredients
8 servings
For the base
- 1 store-bought pound cake or sponge cake (about 10–12 oz), cut into 1-inch cubes
- 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
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
For the whipped cream
- 1 ½ cups heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For serving
- 2 tbsp toasted sliced almonds (optional)
Can be omittedalmonds
- 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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