Gluten Free Jaffa Cake Trifle

4.53 from 17 votes

This gluten free Jaffa Cake trifle is a delicious chocolate orange trifle, with a Jaffa Cake base, orange and mandarin jelly, chocolate custard and cointreau cream on top. A great alternative Christmas dessert - this serves around 10-12 people. The jelly is best set overnight and the rest can be added before serving.

Course: Christmas

Cuisine: British

Keyword: chocolate orange, christmas, desserts, Gluten free, jaffa cakes, trifle

Servings:

Author: Sarah Howells

Equipment

1M Piping Nozzle

Ingredients

2 x 150g pack of Schär Gluten Free Jaffa Cakes
2-3 tbsp of Cointreau orange liqueur

For the jelly:

135 g pack of orange jelly cubes
285 ml boiling water
285 ml cold water
1 x 300g tin of mandarin slices
50 ml juice from the mandarin slices

For the chocolate custard:

500 g ready made custard
100 g milk chocolate

For the cream:

450 ml double cream
2 tbsp icing sugar
2 tbsp Cointreau orange liqueur
Zest of one orange
Gluten free sprinkles

Instructions

For the base and jelly layer:

Empty 1 x pack of Schar Gluten Free Jaffa Cakes and place them upside-down in a trifle dish so that they cover the bottom. Evenly pour over 2-3 tbsp of cointreau.
Drain the mandarin slices but retain the juice. Make the jelly as per the pack instructions using 285ml of boiling water, then 230ml of cold water and 50ml of the juice from the mandarins. Pour just enough jelly over the Jaffa Cakes so that they are *just* covered and place the trifle dish in the fridge for one hour. (See notes) Add the mandarin slices to the rest of the jelly and keep in a jug at room temperature.
Once the jelly has just started to set (should be around one hour) pour over the rest of the jelly and mandarin slices and place back in the fridge to set (ideally overnight) before constructing the rest of the trifle.

For the custard:

Once the jelly is set, pour the custard into a saucepan. Finely chop the chocolate and add to the saucepan. Place on a low heat and stir until the chocolate has completely melted and there are no lumps. Remove from the heat and allow to cool completely.
Open the second pack of Gluten Free Jaffa Cakes and line a layer of them up the side of the trifle dish, chocolate side facing out. Save some for decorating the top of the trifle.
Carefully pour the cooled chocolate custard on top of the jelly layer, and smooth out the top. Ideally pop back in the fridge for a few hours before finishing, but you can continue with the cream layer straight away if short on time.

For the cream and decoration:

Add the double cream, icing sugar, Cointreau and orange zest to a large mixing bowl. Beat with an electric whisk until it forms soft peaks. I then scooper mine into a piping bag with a 1M piping nozzle.
Pipe the cream onto the top of the trifle and then decorate with extra Gluten Free Jaffa Cakes, sprinkles and grated chocolate. Serve straight away.

Notes

If you're pressed for time you can pour all the jelly in at once but the Jaffa Cakes will float. It is best to let the thin layer set before pouring on the rest for best effect - it won't change the taste but will make the layers of the trifle more defined.
This trifle can be kept in the fridge and last 2-3 days, but is best eaten fresh.

Nutrition