Low Sodium English Trifle with Custard and Berries

Total time3 hr

Prep time40 min

Cook time20 min

4.6

(6)

Low Sodium English Trifle with Custard and Berries

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Ingredients

8 servings

For the base

1 store-bought or homemade plain sponge cake or pound cake (about 10–12 oz), cut into 1-inch cubes
⅓ cup dry sherry or cream sherry
⅓ cup raspberry jam or strawberry jam

For the custard

6 pasteurized egg yolks
⅓ cup granulated sugar
2 tbsp cornstarch
2 cups whole milk
½ cup heavy cream
1 tsp vanilla extract

For the berry layer

2 cups fresh strawberries, hulled and halved
1 cup fresh raspberries
1 cup fresh blueberries

For the whipped cream

1 ½ cups heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract

For serving

2 tbsp toasted flaked almonds (optional)
a few fresh raspberries or strawberry slices, for garnish (optional)

Instructions

1
Spread the jam over the cut faces of the sponge cake cubes, then arrange them in a single snug layer across the bottom of a large trifle bowl (3–4 qt). Drizzle the sherry evenly over the cake, pressing gently so the cubes absorb the liquid. Set aside while you make the custard.
2
In a medium saucepan, warm the whole milk and 1/2 cup heavy cream over medium heat until steaming and small bubbles appear at the edges, about 4–5 minutes — do not boil. Remove from the heat.

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