Healthy Trifle
Servings: 6 -8
This healthy trifle is a delicious twist on the classic dessert, made with natural sweeteners, gluten-free options, and loads of fresh fruit. Perfect for holiday gatherings or a lighter treat, this recipe is flexible, so you can customise it to suit your dietary needs without sacrificing any of that indulgent, layered goodness.
Ingredients
Jelly
- 500 ml water (2 cups) boiling from the kettle
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 200 g raspberries (2 cups) defrosted if frozen, pureed and pushed through a sieve to remove the seeds
- 2 tbsp grass-fed or organic gelatin (see recipe notes above)
Sponge
- Choose either:
- Vanilla Bean Cup Cake OR
- Easy Healthy Cake OR
- Vegan Vanilla Cake (recipes linked above)
Custard (choose your preference)
Vegan, dairy, gluten, egg and grain-free custard
- 2 mango/s -peeled and flesh pureed
- 1 tsp vanilla -powder, extract or essence
- 125 ml canned coconut milk (½ cup)
Traditional gluten-free custard (with dairy-free option)
- 2 tbsp rice malt syrup or maple syrup
- 2 egg/s
- 2 tbsp cornflour -gluten-free (or arrowroot for grain-free)
- 1 tbsp vanilla -powder, extract or essence
- 500 ml milk (of choice) (2 cups)
Creamy topping
- 250 ml cream (1 cup)whipped, or full-fat natural yoghurt, coconut yoghurt or cashew cream.
Serve
- fresh fruit
Instructions
Jelly
- Combine the hot water and sweetener until it is dissolved.
- Sprinkle the gelatin over the raspberry puree and mix until well combined.
- Add the hot water/syrup mixture and stir well until the gelatin is dissolved.
- Pour into a glass container and refrigerate to set.
Sponge
- Bake your sponge and once cooled cut into cubes.
- It is entirely up to you, but you can do as my Nana would have and soak the cubes in sherry. Or for a non-alcoholic syrup, combine 85 grams (¼ cup) of maple syrup or rice syrup with ¼ cup of boiling hot water stirring until combined. Add the juice of either a lime or orange and spoon over the cubes to soak your cake as you assemble it.
Custard
Vegan, dairy, gluten, egg and grain-free custard
- Blend the mango, vanilla, and coconut milk until well combined.
Traditional gluten-free custard
- Heat your chosen milk and sweetener until just starting to simmer.
- Remove from the heat.
- In a small bowl, whisk together the eggs and cornflour (or arrowroot). Add the vanilla.
- Slowly add to the hot milk whilst whisking.
- Return the pot to a low heat and stir continually until the custard thickens to your desired consistency.
- If you do end up with any lumps, you can pass it through a sieve.
To assemble
- Place a layer of jelly in the bottom of the bowl or glass.
- Arrange the cake on top, spoon over the sherry or non-alcoholic syrup and then cover with a layer of custard.
- Add another layer of jelly followed by a layer of whipped cream, full-fat natural yoghurt, Coyo coconut yoghurt (vegan and dairy-free), or cashew nut cream (vegan and dairy free).
- Top with fruit and edible flowers and refrigerate until you are ready to serve.
Store
- Store in an airtight container in the fridge.