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Healthy Trifle
4.67 from 3 votes

Healthy Trifle

A healthy take on the classic, this Trifle does not compromise on deliciousness. In fact, I'd go as far to say it is way better than the additive laden traditional version.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert
Servings: 6 -8



  • 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)

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)

    • 500 ml milk (2 cups) for dairy-free replace half nut/coconut milk
    • 2 tbsp rice malt syrup or maple syrup
    • 2 free-range or organic egg/s
    • 2 tbsp cornflour -gluten-free (or arrowroot for grain-free)
    • 1 tbsp vanilla -powder, extract or essence

    Creamy topping

    • 1 cup cream - whipped, or full-fat natural yoghurt, coconut yoghurt or cashew cream.



    • 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.


    • 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.


      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 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 in an airtight container in the fridge.



      Choose rice malt syrup as your sweetener and low fructose fruits.


      Choose the vegan custard, make the jelly with agar agar and use a vegan cake (I don't have a recipe for this but there are plenty online).

      I'd love to hear what version you've tried and how you liked it. Post a comment below.