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The Fewd Vault

Berry Trifle (gluten-free)

Gluten-free trifle
Gluten-free Palate
Yield: 10 servings
Total Time: 3 hours
Categories: dessert gluten-free

Ingredients

  • Gluten Free Vanilla Cake (follow package directions)
  • 6 cups sugar free vanilla or cheesecake pudding (follow package directions)
  • 1 can coconut cream
  • 1/4 cup powdered sugar
  • 1 tsp rum extract
  • 1 lemon
  • 1/2 cup granulated sugar
  • 6 cups fresh berries

Instructions

  1. Chop up half berries and combine with juice of 1 lemon and 1/2 sugar in a sauce pot. Cook until you reach jam consistency and cool completely.
  2. Make the sugar free pudding according to package directions.
  3. Bake the gluten free cake in a 9 x 13 pan. Cool completely (even chilling overnight), then crumble into large chunks.
  4. Using a large trifle dish, place ⅓ of the cake pieces onto the bottom.
  5. Spoon 1/2 of the pudding over the cake pieces.
  6. Add a layer of fresh berries.
  7. Spoon 1/2 of the jam over and in-between the berries.
  8. Repeat two more times, or until you are out of cake, pudding, and jam.
  9. Make the coconut whipped cream: let can sit up-side down overnight in the fridge, spoon off solids, whip until stiff peaks form, add rum extract and sugar to taste.
  10. Top the trifle (should have a layer of cake on top) with coconut whipped cream and an appealing pattern of fruit.
  11. Let sit in the frige for at least 3 hours, and serve cold.

Notes

I tried the King Arthur gluten-free vanilla cake mix but wasn't pleased with the mouthfeel or texture. Try another one next time.