Recipes

Christmas Trifle

Trifle is a showstopper dessert that always brings a festive touch to the table. This gluten- and dairy-free version means everyone can enjoy a taste of Christmas indulgence. INGREDIENTS: Sponge 2 cups almond meal ¼ cup honey or maple syrup 5 eggs ½ c oil 1 tsp baking powder 2 lemons, zest only 1 tsp vanilla essence Fillings 1 packet of raspberry jelly 2 cups frozen boysenberries ½ cup cranberry juice 1 can peach slices, in juice 500ml vegan/dairy-free vanilla custard  Toppings 1 cup Lactose-free/vegan yoghurt Fresh berries, to garnish Shaved dark chocolate, to garnish INSTRUCTIONS: The day before Sponge Grease and line a 20cm cake tin and preheat the oven to 165°C Place all ingredients for the gluten-free sponge into a large bowl and mix well until combined Pour the batter into the prepared tin and smooth the top Bake for approximately 45 minutes or until golden brown Cool then remove from the tin Jelly Prepare the jelly as per packet instructions and chill to set in the fridge overnight Berry compote Place the boysenberries in a pot over a medium heat. Allow to heat through until the berries are melted and then cook on low until the berry juice thickens. Remove from the heat and cool. Store in an airtight container in the fridge overnight.  Assembling the trifle on the day Select your trifle dish. I recommend using one with high sides to make sure you can fit all the layers before it overflows (like mine did!) Slice the sponge into 2-3 layers depending on how high you want the trifle to be Begin with a layer of sponge in the bottom of your dish, soak the sponge with 2 tbsp of cranberry juice. Layer on the berry compote, peaches and jelly.  Top with a layer of custard Repeat the above process for 1-2 further layers - sponge, cranberry juice, fruit, jelly then custard.  Once you’ve finished layering. Top the final layer with custard, then a smooth layer of yoghurt. Garnish with fresh berries and the shaved chocolate. You can let the trifle sit in the fridge for a few hours or overnight to let the flavours combine. Enjoy! NOTE:  If you are making this in winter when berries are not in season you can use kiwifruit and frozen strawberries on top.  If you are unable to find frozen boysenberries you can use your choice of frozen berries and make the berry compote in the same way.