Mushroom 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
- 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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