Berry Trifle
Posted on 29/06/2010

INGREDIENTS

500ml carton gluten free custard
500ml thickened cream
1 punnet blueberries
1 punnet strawberries
2 eggs
1/2 cup caster sugar
1/2 teaspoon gluten free vanilla extract
1 tablespoon lemon juice
pinch of salt
1 packet Vitarium Raspberry Jelly
1/2 cup Vitarium plain flour

STEP ONE

This recipe makes 1 large or 6 small trifles. Quarter the strawberries and place in a bowl with in 1 tablespoon of caster sugar. Cover with clingfilm and refrigerate.

STEP TWO

Make the jelly as per the instructions on the packet, allow 3 hours to set. Whip the cream to soft peak stage. Cover and refrigerate until required.

STEP THREE

Heat the oven to 160c. Grease and line a 20cm cake tin.

STEP FOUR

Beat the egg yolks and sugar until pale and fluffy. Add the vanilla extract and lemon juice and beat in. Sift the flour and incorporate into the egg yolk mixture.

STEP FIVE

Beat the egg whites with the salt until soft peaks form. Gently fold a quarter of the egg whites into the egg yolk mixture. Once this is incorporated fold the rest of the egg white in and gently spoon into the cake tin. Bake for 20 - 25 minutes or until a skewer comes out clean. Allow the cake to rest in the tin for 5 minutes, then turn onto a wire cake rack to cool.

STEP SIX

To assemble, place the cake in the bottom of the serving dish. You may have to cut it into smaller pieces for it to fit depending on the size of your serving dish. Combine the strawberries and blueberries. Set some aside for decoration, then spoon the rest of the berries top of the sponge, including the lovely juices. Cover the berries with a layer of jelly, then pour the custard on top. The final layer is the whipped cream and then your reserved berries for decoration.