Gluten-free English trifle with red fruits
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.
- For the gluten-free sponge cake:
- 4 eggs (yolks and whites separated and at room temperature)
- 120 g of sugar
- 70 g rice flour
- 50 g cornstarch
- 1/2 tsp gluten-free baking powder
- 1/2 tsp vanilla extract
- For the rest of the trifle:
- 500 ml pastry cream (see recipe in “preparation”)
- 300 g of red fruits (strawberries, raspberries, blueberries)
- 200 ml whipped cream
- 100 ml orange juice or sweet wine
- For the fruit syrup
- 150 g of red fruits
- 2 Tbsp sugar
- Lemon zest for garnish (optional)
- toasted flaked almonds
- 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.
- Beat the egg whites until stiff. Gently incorporate the first third of the whites then the rest.
- Pour the batter into a pan and bake for 20 to 25 minutes or until lightly browned. Let cool before cutting into cubes.
Preparation of the fruit syrup: Heat the fruit (fresh or frozen) for 5 minutes in a saucepan with the sugar.
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.
Finish: Garnish the top with additional fruit, almonds and lemon zest. Refrigerate for at least 2 hours before serving to allow flavors to blend.