Hello everyone, welcome to my latest delicious recipe for this Gluten and Dairy Free Strawberry Trifle. A few weeks ago I shared a recipe for tiramisu on the website. It took me a while to figure out how to make a good gluten free sponge finger. As soon as I got a recipe that worked for me in the tiramisu I knew my next project would be a trifle.
For the whipped cream you can use one of two options. You can either use the creamy white bit on the top of a can of coconut which you can sweeten slightly and beat until light and fluffy. Or you can buy a carton of dairy free whipping cream online or in your local health shop. I use SoyaToo brand and they offer a variety of options like soya milk and rice milk whipping cream. Again this cream substitute will have to be whipped until light and fluffy before you use it.
Other Baking Ideas
If you like this recipe for Gluten and Dairy Free Strawberry Trifle then you might like to try one of my other baking recipes:
- Treat yourself with my Gluten and Dairy Free Chocolate Caramel Peanut Pretzel Pie
- Go traditional with my Gluten and Dairy Free Apple Custard Cake
- Make a some biscuits with my Gluten and Dairy Free Chocolate Crinkle Cookies
- Bake loaf cake with my recipe for Gluten and Dairy Free Choc Chip Muffin Loaf
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
Handpicked Recipes
Strawberry Trifle (Gluten & Dairy Free)
Ingredients
For the sponge fingers:
For the custard:
Other:
Instructions
To make the sponge fingers:
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Preheat the oven to 200 oC and line two baking sheets with parchment paper
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Beat the egg white until peaks start to form
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Whisk in 1 tablespoon of caster sugar and continue whisking until stiff peaks form, set aside
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In a separate bowl whisk together the egg yolk and remaining caster sugar
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Stir in the flour, baking powder and vanilla extract
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Gently fold in the whisked egg white and place into a piping bag with a large round nozzle
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Pipe 12 sponge fingers onto the prepared baking sheets
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Bake in the oven for 8-10 minutes
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Allow to cool to room temperature before using
To make the trifle base:
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Place the sponger fingers and half the strawberries in a large bowl or trifle dish
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Make the jelly per the instructions on the packet and pour over the sponge
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Place in the fridge for a couple of hours until set
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To make the custard:
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In a medium sized heat proof bowl whisk together the egg yolk and caster sugar
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Heat the milk in the saucepan until it comes to the boil
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Pour the hot milk into the bowl with the eggs and sugar
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Whisk until fully combined
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Pour back into the pan and return to the heat
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Add in the vanilla extract
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Cook on a low heat until the custard thickens, about 5 minutes
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Set aside to cool completely
To assemble the trifle:
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Spoon on the custard
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Whip the coconut cream or dairy free cream
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Spread on top of the trifle and top with the rest of the strawberries
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Chill in the fridge for at least an hour before serving
