English Trifle is a perfect dessert for festive occasions. It is made up of several layers: sponge cake, pastry cream, fruit and whipped cream. It always looks great presented in a glass bowl. This gluten-free version maintains the traditional richness and texture while respecting specific diets. Ideal for adding an elegant and gourmet touch to your festive table.
Ingredients
Preparation
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Preparation of the sponge cake: Preheat the oven to 180°C. Beat the egg yolks and sugar until fluffy and light. Add the vanilla. Gently incorporate the sifted gluten-free flour and baking powder.
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Beat the egg whites until stiff. Gently incorporate the first third of the whites then the rest.
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Pour the batter into a pan and bake for 20 to 25 minutes or until lightly browned. Let cool before cutting into cubes.
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Preparation of the fruit syrup: Heat the fruit (fresh or frozen) for 5 minutes in a saucepan with the sugar.
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Assembling the trifle: Place a layer of sponge cake at the bottom of a large glass bowl. Saturate lightly 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 you run out of ingredients, finishing with a layer of whipped cream.
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Finish: Garnish the top with additional fruit, almonds and lemon zest. Refrigerate for at least 2 hours before serving to allow flavors to blend.
