During the summer it’s nice to have light dessert options at hand and this summer fruit trifle is a great choice to make in the morning to accompany a barbecue in the evening. I suspect that a lot of readers will argue that this summer fruit trifle isn’t actually a proper trifle due to the lack of sponge cake in the trifle’s jelly base, but I have to be frank and say that I cannot abide the texture of jelly-infused cake. I don’t get it at all! Why on earth would you sully a perfectly tasty fruit jelly with soggy pieces of sponge? I think it’s weird, but feel free to add pieces of gluten-free sponge to your jelly base, if you like.
Instead of sponge, I prefer to have my trifle jelly studded with tasty little pieces of fruit, such as blueberries, strawberries or raspberries because I think they enhance the flavour of the fruit jelly and add a wonderful texture to the trifle itself.
This summer fruit trifle is sweet, cool and very refreshing on a hot summer evening. It’s comprised of fresh blueberries which are encased within a sweet strawberry jelly that’s thickly layered with vanilla-scented custard and is topped with whipped fresh cream and a generous dusting of grated dark chocolate. It’s a perfect example of a quintessential British summer dessert!
1 packet of strawberry jelly (made as per packet instructions)
1 pint of custard (made as per packet instructions – I use hemp milk in mine)
200ml lactose-free double cream (or a dairy-free option)
30g dark chocolate (finely grated)
Make the strawberry jelly as per the packet instructions and pour it into the bowl you will be serving the trifle in. Add the blueberries (and gluten-free sponge fingers, if you’re so inclined) and then leave it to set in the fridge.
In the meantime, make the custard as per the packet instructions and leave it to cool.
Once the jelly has set pour the cold custard on top of it.
Whip the cream until firm and then put it on top of the custard before decorating the trifle with grated dark chocolate. Enjoy!
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