Gluten Free Easy Traditional Trifle - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-easy-traditional-trifle

Posted On: 19th December 2023

Are you really English if you don't make some kind of trifle for a special occasion, quite often at Christmas? A trifle is so easy to make gluten free, this simple layer dessert uses ready made gluten free sponge, fruit, jelly, custard and cream so there is very little making actually involved, just assembly! More commonly Swiss roll is used as the base but since it's impossible to buy in shops gluten free, you could make your own if you feel like it!

Ingredients

5 Mrs Crimbles Gluten Free Madeleines (or make your own swiss roll)
100g fresh berries (I used strawberries and blueberries)
1 packet jelly made up as instructed
850ml milk (I used semi skimmed)
8tbsp custard powder
75g sugar
200ml double cream
20g icing sugar
Sugar sprinkles or other decorations

Preparation Time: 20 Mins
Cooking Time: 5 Hours minimum

This recipe contains

Dairy, Egg

Method

1. Place your gluten free madeleines in the bottom of a Trifle dish, I used 5 which filled the bottom nicely. Break them up if you wish but I leave them whole. You could also add a little sherry to the sponge at this point if you like too.

Alternatively, you could use any other shop bought gluten free cake such as a Victoria sponge or a plain madeira type cake, or you could make your own gluten free Swiss roll which is the type of cake most commonly found in a traditional trifle.

2. Make the jelly up according to the packet instructions, strawberry is the usual flavour to use but feel free to twist it up using a different flavour if you like. Allow to cool slightly.

3. Chuck some berries on top of your sponge, chop any big berries such as strawberries into smaller chunks. If preferred you can use frozen berries too.

4. Pour the jelly on top of the sponge and fruit, it will probably be just enough to cover the fruit, place in the fridge to set, it will need at least 2 hours but preferably leave overnight to make sure it will take the weight on the next layer.

5. When the jelly is set, you can make the custard - feel free to make from scratch if you really want too but I prefer using custard powder most home brands and Birds are gluten free.

Pour about 50ml of your 850ml of milk into a saucepan and mix with the custard powder and sugar, place on a low heat and, while still stirring, pour in the rest of the milk. Keep stirring until the custard goes thick. This can take up to 10 mins, but don't stop stirring otherwise it will go lumpy.

6. Remove from the heat and place cling film on the top of the custard (this stops it developing a skin) and allow to cool.

7. Once the custard is warm to the touch rather than hot, remove the cling film and pour on top of the jelly layer. Place back in the fridge to set for at least an hour so you know it will take the weight of the cream.

8. Once the custard is firmed, pour the cream into a jug or bowl and sift in the icing sugar, whisk until stiff peaks consistency then spread on the top of your custard layer. Place back in the fridge for at least another hour to completely chill everything but ideally leave as long as possible, the colder everything is the better.

9. When ready, sprinkle with sugar strands or chocolate curls (or whatever other topping you like) and serve!

This recipe makes 8 servings
Nutritional info per servings