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Gluten Free Sherry Trifle

Every year for as long as I can remember, sherry trifle is on the menu, but my traditional family sherry trifle isn't the same as your normal trifle, my family trifle is sponge and sherry, two layers of blancmange and then cream. Blancmange is impossible to buy without a may contain warning so I made my own blancmange from scratch and decided to make the whole trifle dairy free too!

Added 13th November 2014
Updated 3 weeks ago
Recipe by Alison Wheatley

This recipe is...

  • Dairy Free Dairy Free
  • Low Fat Low Fat
  • Vegetarian Vegetarian


Layer 1 - Sponge
2 eggs
65g caster sugar
50g gluten free self raising flour
half tsp baking powder
30g ground almonds
2-3tbsp sherry

Layer 2 - Vanilla Blancmange
400ml unsweetened soya milk
60g cornflour
110g sugar
1tsp vanilla extract

Layer 3 - Strawberry/Raspberry Blancmange
300ml unsweetened soya milk
60g cornflour
110g sugar
400g strawberries (tops removed) or raspberries (either fresh or frozen)

Layer 3 - Coconut Cream
250ml coconut cream, chilled
1tbsp honey or agave syrup
1tsp vanilla extract
3 or 4 strawberries or hundreds and thousands
  • Preparation Time: 35 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 8 servings

This recipe is free from...

Tree Nuts


1.Whisk together the eggs and sugar until thick and pale.

2. In a separate bowl sift together the flour and baking powder, and add in the ground almonds.

3. Fold the egg mix into the flour very carefully to avoid breaking air bubbles.

4. Spoon the mix into a greased and lined swiss roll tin or a deep baking tray, bake for 5 mins on gas mark 4, then turn it round and bake for another 5 mins. Once just firm, it is cooked

5. Sprinkle a sheet of baking parchment with sugar and tip the sponge out onto it and leave to cool.

6. Once cold, break into pieces and place in the bottom of a large dish.

7. Pour the sherry over the top of the sponge and set aside.

Vanilla Blancmange
8. Take about 50ml of the required amount of milk and mix well with the cornflour.

9. Add the sugar into the cornflour mix and stir thoroughly.

10. Pour the cornflour mix into a pan and bring to a simmer, once this is reached, gradually stir in the remaining milk. It is important that you keep stirring.

11. Continue stirring for 5 or so minutes until the mixture thickens to a thick custard consistency and stir in the vanilla extract.

12. Take off the heat and leave to cool in the pan for half an hour or so until warm.

13. Once cool enough, remove the skin off the top and pour on top of the sponge, place in the fridge for at least 4 hours to set, then you can continue with the next layer.

Strawberry/Raspberry Blancmange
14. Puree the strawberries or raspberries, whichever you are using, in a food processor and set aside.

Repeat steps 8 to 12, amending the milk quantities accordingly (to reflect ingredients in Layer 3) and replacing the vanilla extract with the fruit puree.

15. Once the blancmange is cool enough pour on top of the Vanilla Blancmange, and place back in the fridge for another 4 hours at least.

Coconut Cream
16. Tip the Coconut cream into a bowl and add the honey or agave and the vanilla.

17. Whisk for a few minutes until all combined and thickened, it will not go as thick as proper whipped cream and will still be slightly runny in the bowl, however it will set a bit more in the fridge.

18. Pour on top of the second blancmange and place back in the fridge, to go slightly more solid the cream may need another few hours to harder slightly.

19. Top the trifle with whatever you wish, I used a few strawberries to decorate, but you could use hundreds and thousands or a little grated dairy free chocolate.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
236 31g 1g 11g 12g 6g

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