Gluten Free Trifle Recipe
This Gluten Free Trifle is the ultimate retro dessert, with layers of sherry-soaked sponge, fruity strawberry jelly and a thick layer of custard topped with whipped cream and sprinkles. If you try this and love it, please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 8 people
Ingredients
- 135 g block of strawberry jelly
- 300 g gluten free Madeira cake (or see notes for alternatives)
- 4 tbsp sherry I used sweet, but you can use dry sherry
- 500 g fresh strawberries (halved)
- 1000 ml fresh custard
- 300 ml double cream
- 2 tbsp icing sugar
- Gluten Free Sprinkles
Instructions
- Make the jelly as per the pack instructions - this usually involves melting the jelly cubes in boiling water then adding cold water to make around 850ml (1.5 pints) of liquid.
- Cut the gluten free Madeira cake into pieces and press them into the bottom of a trifle dish to cover the bottom in one, even layer. Sprinkle over the sherry.
- Add half the strawberry halves, arranging some of them around the edge with the cut edges against the glass. To get a neat finish, pour in enough of the jelly to reach the bottom of the strawberries then place in the freezer for 30 minutes to set just enough to keep the strawberry halves from floating. (Alternatively refrigerate for 2-3 hours)
- Remove from the freezer, add the rest of the strawberries and carefully pour in the rest of the jelly. Place in the fridge for 5-6 hours (ideally overnight) to set. (If you're not worried about how the trifle looks or are short on time you can just do all the jelly and strawberries in one layer!)
- Once the jelly has completely set, pour the custard over the top in an even layer. Place back in the fridge while you make the whipped cream.
- Add the double cream and icing sugar to a large mixing bowl and beat with a mixer to form stiff peaks. Be careful not to over-whip - the cream needs to hold its own but be spreadable. Spoon or pipe the cream onto the custard and decorate with sprinkles to serve.
Video
Notes
- Sponge alternatives: Gluten Free Madeira cake is my favourite for trifle but you can also use my gluten free sponge fingers, or buy the gluten free Mrs Crimbles Madeleines which work really well in this recipe. They're a good shortcut!
Nutrition
Serving: 1portion | Calories: 562kcal | Carbohydrates: 79g | Protein: 11g | Fat: 22g
