Gluten-Free Trifle with Lemon and Raspberry

Gluten-Free Trifle with Lemon and Raspberry

This crowd pleasing Gluten-Free Trifle has gorgeous layers of gluten-free vanilla sponge, drizzled with limoncello, cosseted by a thick blanket of raspberry curd and topped with a dreamy lemon custard and clouds of double cream.

Prep Time30

Cook Time2

Chilling time8

Total Time10 30

Course: Dessert

Cuisine: British

Servings: people

Calories: 617kcal

Author: Georgina Hartley

Ingredients

Gluten-free trifle sponges

160 g caster sugar
zest of ½ lemon
120 g unsalted butter room temperature
3 eggs medium size - 60g with shell
1 teaspoon vanilla extract
90 g gluten-free plain flour use your favourite brand
90 g ground almonds
¾ teaspoons baking powder
¼ teaspoon salt
3 tablespoons limoncello

Raspberry curd

150 g raspberries
Juice of ½ lemon
200 g caster sugar
55 g unsalted butter
3 eggs medium size - 60g with shell, lightly beaten

Lemon custard

500 g double cream
120 g caster sugar
100 g lemon juice from about 3 lemons

Cream topping

300 g double cream
20 g flaked almonds toasted
75 g raspberries

Metric - US Customary

Instructions

Gluten-free trifle sponge

Pre-heat the oven to 180°C /160°C / gas mark 4 and line and grease a 7 inch square cake tin.
Beat the sugar with the butter and lemon zest until light and fluffy.
Add the eggs one at a time, mixing well between additions.
Add the vanilla extract.
In a separate bowl whisk together the flour, almonds, baking powder and salt then beat into the rest of the ingredients.
Pour the cake batter into the tin and then place in the oven
Bake for 30 minutes, then remove from the oven and cool on a wire rack for about four hours.
Once cool, cut circles out ofthe sponge using a 7cm round cookie cutter.
Assemble the trifle sponges intothe bottom of the trifle bowl then spoon the limoncello over the top.

Raspberry curd

Heat the raspberries in a medium saucepan with a small splash of water until the raspberries have completely softened. Strain, keeping the juice for the curd.
Combine the strained raspberry juice, lemon juice, caster sugar and butter in a medium saucepan and whisk them together whilst bringing to a low boil.
Remove from the heat then pour a splash of the raspberry into the beaten eggs and whisk well, pour a little bit more of the raspberry in and continue whisking, then continue pouring the raspberry liquid into the eggs in a slow stream until combined.
Pour it all back into the saucepan and bring to a boil, still whisking all the time, then continue whisking for 5 minutes until the mixture thickens.
Remove from the heat and strain so the curd is very smooth.
Pour the warm curd over the limoncello soaked sponges and chill the trifle bowl in the fridge until the curd has set (about 4-8 hours)

Lemon custard

Pour the double cream and the sugar into a medium saucepan and bring to a gentle boil, allowing to simmer for a couple of minutes.
Remove the cream from the heat and stir in the lemon juice.
Remove the trifle bowl from the fridge. Pour the lemon custard over the set raspberry curd and place back in the fridge to set for 4-8 hours.

Cream topping

Whip the double cream until thick then spoon over the top of the trifle. Decorate with toasted almonds and fresh raspberries.

Notes

Tip #1. Making the trifle all at once is perfectly possible if you start it first thing in the morning as there is a lot of layers to set. However, it works even better if you break each job up into pockets of time over a couple of days so it is not an overwhelming task.
Tip #2. For a really pronounced colour to your raspberry curd you can add 2 tablespoons raspberry powder along with the raspberry juice which really punches up the colour (and the flavour!)
Tip #3. You want the cream to be thick and pillowy. Cream seems to take ages to thicken as you whip, until it doesn’t and then you have overwhipped. Keep a close eye and if you are whipping with electric beaters make sure you stop beating early and finish off manually to ensure the right consistency.

I have included even more in depth tips and troubleshooting in the full post above.

How to store

The finished trifle should be stored in the fridge and eaten within 3 days.

Ingredient measurements

Please note that the US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results.

Nutrition Information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 serving of trifle, assuming you are portioning the trifle into 12 servings.

Nutrition