trifle dessert for festive occasions. It consists of several layers: sponge cake, custard, fruit, and whipped cream. It always looks impressive presented in a glass bowl. This gluten-free version retains the traditional richness and texture while accommodating specific dietary needs. Ideal for adding an elegant and indulgent touch to your holiday table.
Ingredients
Preparation
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Preparing the sponge cake: Preheat the oven to 180°C (350°F). Beat the egg yolks and sugar until light and fluffy. Add the vanilla. Gently fold in the sifted gluten-free flour and baking powder.
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Whisk the egg whites until stiff peaks form. Gently fold in the first third of the egg whites, then the rest.
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Pour the batter into a baking pan and bake for 20 to 25 minutes, or until lightly golden. Let cool before cutting into cubes.
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Preparation of the fruit syrup: Heat the fruit (fresh or frozen) in a saucepan with the sugar for 5 minutes.
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Assembling the trifle: Place a layer of sponge cake in the bottom of a large glass bowl. Lightly soak it with orange juice or sweet wine. Add a tablespoon of fruit syrup, a layer of fresh fruit, flaked almonds, followed by a layer of pastry cream . Repeat the layers until all the ingredients are used, finishing with a layer of whipped cream.
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Finishing: Top with additional fruit, almonds, and lemon zest. Refrigerate for at least 2 hours before serving to allow the flavors to meld.
