Low Sodium Trifle

Total time2 hr 50 min

Prep time35 min

Cook time15 min

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Ingredients

8 servings

For the base

1 package (7 oz) egg-free ladyfingers or sponge fingers
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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⅓ cup dry sherry juice or orange juice

For the fruit layer

2 cups fresh or thawed frozen mixed berries (strawberries, raspberries, blueberries)
2 tbsp strawberry or raspberry jam

For the custard

3 tbsp cornstarch
3 tbsp granulated sugar
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 cups whole milk
½ cup heavy cream
2 tbsp unsalted butter
1 ½ tsp pure vanilla extract

For the whipped cream

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

For serving

¼ cup sliced almonds, toasted (optional)
¼ cup fresh raspberries or strawberry slices (optional)

Instructions

1
Make the custard: Whisk the cornstarch, granulated sugar, and salt together in a medium saucepan. Gradually whisk in the whole milk and 1/2 cup heavy cream until smooth with no dry lumps remaining.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil — about 7–9 minutes. Once it reaches a boil, continue whisking for 1 full minute until the custard is thick enough to coat the back of a spoon and a finger drawn through leaves a clean line.

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