Rice Free Easy Trifle

Total time2 hr 40 min

Prep time25 min

Cook time15 min

4.8

(21)

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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
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)
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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