Recipes
Peach-and-Raspberry-Eton-Mess

Gluten Free Dairy Free Trifle

Gluten Free Dairy Free Trifle

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Ingredients
  • Sponge:
  • 4 eggs, at room temperature
  • 2/3 cup (140g) caster sugar
  • 2-3 Tbsp (30g) gluten free dairy free custard powder
  • 1 ½ Tbsp soy flour
  • ¾ tsp gluten free baking powder
  • ½ cup sweet sherry (optional)
  • Fruit Filling
  • 420g canned apricot halves, drained, roughly chopped, liquid reserved
  • 420g canned peaches, sliced, drained, roughly chopped, liquid reserved
  • Custard
  • 2 ½ cups Vitasoy Soy Milky Lite
  • ¼ cup (50g) caster sugar
  • ½ cup gluten free dairy free custard powder
  • 2 tsp vanilla extract
  • Topping
  • 1 packet strawberry jelly crystals
Instructions
  1. To Make the Sponge:
  2. Preheat oven to 160oC. Grease two round sandwich pans 19cm diameter. In a large bowl, beat eggs with electric beaters for 8 minutes or until thick and foamy. Beat in sugar until all dissolved.
  3. Into a separate medium bowl, sift together dairy free custard powder, soy flour and baking powder. Fold into egg mixture with a metal spoon, ensure well combined. Pour into two prepared sandwich pans, bake 15-20 minutes or until it springs back to touch. Allow to cool for 3 minutes in pan then invert onto wire rack to cool completely.
  4. To Construct the Trifle:
  5. Cut each sponge in half to make 4 thin disks. Then into large pieces and press firmly into the base and sides of a 2.5L glass bowl. Slightly overlap the pieces of sponge. Drizzle sherry all over the sponge and allow to soak in. Fill the centre of the prepared base with chopped tinned fruit to approximately 2/3 full. Pour in enough reserved juice to soak the sponge.
  6. Next, make the custard. In a small bowl, combine ½ cup of Vitasoy Soy Milky Vanilla and dairy free custard powder to form a smooth paste. Set aside. In a small saucepan, heat remaining Vitasoy Vanilla Soy Milky and sugar over medium-high heat until almost boiling. Reduce heat to low. Stir paste into heated Vitasoy Soy Milky Vanilla mixture, stirring until well combined and custard very thick. Remove from heat and pour over fruit in prepared sponge base shell. Place in refrigerator for one hour to allow to cool whilst preparing the jelly.
  7. In a heat-proof container, prepare jelly according to packet directions, however using only 3/4 the recommended quantity of water. Set aside and allow to cool to room temperature, then place in refrigerator to become firmly set. When jelly is set, scoop out of the container and fully cover the custard with a rough topping of jelly. Place in refrigerator until serving.