Description
A festive and delicious layered dessert perfect for Christmas celebrations, featuring layers of cake, jelly, and custard.
Ingredients
Scale
- 450g (14 oz) gluten-free Madeira cake or Pound cake, store bought
- 1/3 cup (80ml) orange or other fruit-flavored liquor or juice
- 7 tsp (28g) gelatine powder
- 6 cups (1.4L) Cranberry juice, with sugar added
- 500 – 750g (1 – 1.5 lbs) strawberries, halved
- 1 punnet (150g) blueberries
- 2 1/2 cups (600ml) heavy cream
- 3 tbsp (36g) white sugar
- 1 1/2 tsp vanilla extract
- 3 cups (720ml) milk
- 1/4 cup (50g) caster sugar
- 1 tsp vanilla bean paste
- 4 egg yolks
- 1/2 cup (60g) cornflour/cornstarch
Instructions
- Prep Your Ingredients: Start by gathering your gluten-free sponge cake, jelly, and custard. Ensure that all ingredients are gluten-free. The cake should have a nice, soft texture. Double-check labels to avoid using any regular cake.
- Prepare The Jelly: Make the jelly according to the instructions, but allow it to cool until it is slightly set. You want to see a slight jiggle when it is ready. If it is too runny, it may need a bit more time.
- Layer The Cake: Cut your gluten-free sponge cake into pieces and place them tightly at the bottom of your dessert dish. Avoid any big gaps to prevent the jelly from seeping through.
- Add The Jelly: Scoop the slightly set jelly over the cake layer. Cover the cake evenly for maximum fruity flavor. Pour gently to avoid disrupting the cake layer below.
- Pour On The Custard: Carefully spread the custard over the jelly without mixing it in. This forms a creamy layer that is visually appealing. If your custard is too thick, whisk it a little to loosen up before spreading.
- Repeat The Layers: Add another layer of cake, followed by repeating the jelly and custard layers. Ensure each layer is distinct for an attractive presentation. Avoid pressing too hard as it might blend the layers.
- Chill Before Serving: Cover the trifle and refrigerate for a few hours, or even overnight. This chilling time allows the layers to set properly. Skipping this step may result in layers not holding together when served.
- Garnish & Enjoy: When ready to serve, top with whipped cream and fresh berries for a festive look. Rinse berries well to remove any pesticide residue before use.
Notes
- You can assemble the trifle days in advance and keep it refrigerated until ready to serve.
- Use real fruit juice for the jelly instead of artificially flavored options.
- Allow jelly to partially set before adding layers for neatness.
- If the jelly does not set well, double-check the gelatin-to-juice ratio as it must be precise.
- For a smoother custard application, whisk it again if it thickens too much; this will help make spreading easier.
- There are no reheating instructions, as this dessert is served cold.
- Serve with extra berries on top for decoration and pair with a light dessert wine. You may also present in individual glass bowls for easy serving.
- Use different fruit juices for the jelly base. Just ensure they are sweetened.
- Incorporate chocolate cake for a richer flavor.
- Add nuts or meringue shards for a texture contrast.
- Opt for seasonal berries to decorate your trifle.
- Ensure that all ingredients, especially juice and cake, are sweetened and gluten-free.
Nutrition
- Serving Size: N/A
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg