Dairy Free Trifle
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Learn more →Ingredients
8 servings
For the base
- 1 package (7 oz) egg-free ladyfingers or sponge fingers
- 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
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 ½ tsp pure vanilla extract
For the whipped cream
- 1 ½ cups heavy creamChef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
- 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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