Trifle is one of those celebrations of life and food and all that is good in the world! But usually contains some of the nasties that we end up paying for later! Our version of this tasty dessert is completely dairy, refined sugar and gluten free! We found it easiest to make the components of this recipe a day ahead and assemble just before serving.
2 cups boiling water
Raspberry and/or strawberry tea bags
6 fresh strawberries, sliced plus extra to top
Strawberry Vanilla Jam (recipe HERE)
2 cups almond meal
1 tsp baking powder
2 1/2 cups canned coconut milk
3 tsp vanilla paste or vanilla extract
4 whole eggs
4 egg yolks
1/2 cup coconut cream
5 tbsp Natural Gelatin
5 tbsp + 1/2 cup The Wholefood Pantry Maple Syrup
1/4 cup The Wholefood Pantry Coconut Flour
1 tbsp The Wholefood Pantry Tapioca Flour
1. Steep 5 teabags into boiling water. Stir in 2 tbsp of the maple syrup.
2. Sprinkle the gelatin over the water and whisk through. Let stand for 5 mins or until the flavour is nice and strong. Remove tea bags.
3. Choose 4 trifle glass (that you will eventually serve the trifle in) and arrange sliced strawberries in the bottom. Remember this is the base layer and the rest of the trifle ingredients will go on top of this. Pour over half of the gelatin liquid. Don't completely cover the strawberries or they will lift off and float. Set glasses in the fridge for 2-3 hours to set.
4. Pour the rest of the liquid into a silicon pan or little moulds and set in the fridge for 2-3 hours.
5. Preheat oven to 180 degrees.
6. Combine almond meal, coconut flour, baking powder, 1 cup coconut milk, 1/2 cup maple syrup, 1 tsp vanilla paste or vanilla extract, and 4 whole eggs into a mixing bowl and stir vigorously into a batter.
7. Pour into a baking paper lined tray (about 40cm x 20cm) or a pyrex baking dish and bake for 40 minutes or until cooked though. Test with a skewer and ensure it comes out clean.
8. Place coconut cream, remaining coconut milk and vanilla in a small saucepan over medium heat and bring to a light simmer.
9. Place the egg yolks, remaining maple syrup and tapioca in a bowl and whisk to combine. Slowly whisk in the cream mixture until combined. Return the mixture to the saucepan and stir over low heat for 2–3 minutes or until thickened and coats the back of a spoon. Be very attentive to the pot as it can so easily curdle if the temperate becomes to hot.
10. Pour custard into a bowl. Chill custard quickly by filling another large bowl with ice and water, and place bowl of custard in the ice bowl for a few minutes and stop custard occasionally with a whisk. Cover the surface completely with plastic wrap to stop a skin from forming. Place in the fridge for 2-3 hours to cool.
11. Prepare home made jam recipe (above), but you can also use a store-bought chia jam for convenience.
12. Remove your trifle glasses from the fridge. Cut circles of cake slightly smaller than the glass size and place on top of the jelly layer. Then add a layer of the jam and fresh strawberries, then a layer of custard. Repeat until the glass is full. Top with fresh strawberries and little chunks of jelly or moulded jellies.