There’s nothing quite like the taste of summer captured in a dessert, and these delightful mini gluten free trifles are the perfect way to celebrate the season. Just imagine – juicy summer fruit, fluffy sponge cake, and a creamy custard – all while being gluten-free & dairy-free! These trifles are a crowd-pleaser that will leave everyone asking for seconds. Whether you’re hosting a garden party or just treating yourself, these mini gluten & dairy free trifles bring a touch of elegance to any occasion, yet are very simple to make.
Little History Of Trifles
Trifles have been a beloved dessert in British cuisine for centuries, with the first known recipe dating back to 16th century. It was in Thomas Dawson’s 1585 book of English cookery The Good Huswifes Jewell where the earliest use of the name trifle apeeared. Traditionally, trifle consists of layers of fruit, sponge fingers soaked in sherry or fruit juice, custard, and whipped cream. While the classic version might be rich and indulgent, this dairy & gluten free trifle adaptation ensures that everyone can enjoy a piece of dessert history without compromising on flavour.
Dairy-free & Gluten-Free Summer Fruit Mini Trifles Recipe
As I mentioned earlier, I had to alter the original recipe slightly to make sure it is both safe for people with food intolerances and still as tasty as its classic counterpart. For that reason I have used gluten-free sponge cake instead of more traditional lady fingers. It can also be served as a great dessert for your younger ones as it does not contain alcohol.
Ingredients
200g of frozen summer fruit
250g of fresh strawberries
1/2 cup of water
1 sachet (12g) of gelatine
4 tablespoons of sugar
400g of plant-based vanilla custard
300g of sponge cake
strawberry jam
250ml plant-based whipping cream
1 teaspoon of sugar
Toppers:
fresh rasberries
fresh strawberries
ground pistachios
mini meringues
Instructions
1. In a saucepan, combine the frozen fruit, water, and sugar. Bring to a boil and simmer for about 5-7 minutes over medium heat, stirring occasionally, until the fruit becomes soft and releases its juices. Add gelatin, mix well, and set aside to cool slightly. Stir in the diced strawberries, then distribute the mixture evenly among the dessert cups.
2. Place them in the refrigerator for about an hour to allow the jelly layer to set before adding the next layers of the trifle.
3. Use a round cookie cutter with the same diameter as your dessert cups to cut out circles from the gluten-free sponge cake. Cut each circle in half. Spread strawberry jam on one half of each circle and top with the other half.
4. In a chilled bowl, whip the whipping cream and a teaspoon of sugar with an electric mixer until stiff peaks form.
5. Once the jelly layer has set, place a sponge cake sandwich on each one. Pour over custard and top with whipped cream. You can do this with a spoon or a pastry bag.
6. Decorate your trifles with ground pistachios, fresh raspberries, strawberry halves, and mini meringues. Chill for at least 30 minutes before serving.
These summer fruit mini trifles are more than just a dessert; they’re a celebration of all things summer. With each bite, you’ll experience the vibrant flavours of summer fruit, the lightness of sponge cake, and the creamy indulgence of custard – all in a delightful, gluten-free and dairy-free package. Make a batch, share them with loved ones, and let these trifles be the sweet highlight of your summer!
Oh, and don’t forget to let me know how they turned out – reach out to me on my socials or simply leave the comment below. Enjoy! ❤️🫶
