Artificial Food Coloring Free English Trifle with Custard and Berries

Total time3 hr

Prep time40 min

Cook time20 min

Artificial Food Coloring Free English Trifle with Custard and Berries

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
Tastykake Sponge Cake Butterscotch - 16.5 OZ Tastykake Sponge Cake Plain Snack - 18 OZ Graham's Classic Victoria Sponge Cake H-E-B Bakery Heavenly Delight Sponge Cake
El Exquisito Sabor Cuatro Leches Four Milks Sponge Cake, 8 oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!