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The development stage of this Dairy Free Jubilee Trifle Recipe nearly sent me over the edge. Anyone who follows me on Instagram will remember the hair pulling moments in my stories. But I’m not one to give up. I simply go back to the drawing board and rethink things.
Why did I feel the need to make this Jubilee Trifle Free From?
The title of this recipe is a wee bit misleading as this recipe is not just dairy free, it’s also gluten free and egg free too. It would be vegan too if I’d bought vegan orange jelly.
Why did I feel the need to do this? because when the Platinum Jubilee Dessert Winner was announced I thought how sad that so many families won’t be able to make this or eat it at parties.
I decided to not just make this Jubilee Trifle Gluten Free, but also dairy free and egg free too so that both my Coeliac daughter and I could have dessert too. For context, I’m intolerant to eggs and dairy.
But wait! for a totally 14 Allergen Free recipe head over to Allergy UK where the wonderful Julia Marriot aka Alimentary Bites has developed such a dessert!
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Exchange a roll for a crown
I had three successful attempts to roll my egg free genoise sponge, then I decided to double the ingredients to make a thicker sponge. Thicker egg free genoise is not a forgiving creature, in fact, I’m pretty sure it hates me.
my promise to you…
When I started Glutarama back in 2015, I had the saying that life is a drama, gluten free doesn’t have to be. I was reminded of this this week. Because of this, I made sure the recipe is as stress free as possible. Life’s too short for having a breakdown over a rolled up sponge.
I thought for a long time about what I was going to do about this. Do I go back to a skinny looking swiss roll, or change things up a bit. Then my Mum came up with a lovely idea; why not cut the sponge into triangles to make a crown effect? Genius idea Mum, thanks.
Not Vegan or Egg Free? – use this Swiss Roll Recipe
Lemon Curd Sponge Filling
If you are not avoiding eggs, feel free to save yourself time and energy by buying the cheapest lemon curd out there for this recipe. If you need a vegan version use my recipe here.
Simple Jelly Layer, no fuss
If you’re not vegan then you can use the jelly you’d normally find on the supermarket shelves. I used Hartley’s as I can guarantee results every time. Two packets of the blocks of orange jelly made up to 1lt is the perfect quantity.
Cheat Dairy Free Custard Layer
Another easy layer. To make the dairy free custard layer I used Coconut Collaborative from my local supermarket. Not the cheapest option mind you, a 400g tub costs £2.75 in Sainsburys see ingredients below, no gluten free OATS I noticed, so that’s bonus for many who can’t tolerate them full stop;
Water, Sugar, Coconut Oil, Chicory Root Fibre, Stabilisers (Modified Corn Starch, Modified Tapioca Starch),Peruvian Carob, Fava Bean Protein, Salt, Natural Vanilla Flavouring, Colour: Beta-Carotene
Happy to make your own Dairy Free Custard?
Not just any old Amaretti!
Amaretti biscuits are naturally gluten free anyway, but this trifle is going to be eaten by me too so I needed to develop an egg free Amaretti (so it’s actually a Vegan Amaretti Biscuit recipe). If egg is not your personal kryptonite, then why not have a go at making your own using this recipe from Kate over on Gluten Free Alchemist – Soft Italian Amaretti Cookies. Alternatively you could buy them, but please be mindful of may contains as many producers use their premises for all manner of bakes.
Quick and Easy Mandarin Coulis
I’m thinking Quick and Easy Mandarin Coulis would be a great stage name for a drag act! I digress.
To make this coulis I had to think about what consistency I wanted to achieve, the original Jubilee Trifle recipe by the lovely Jemma Melvin was a combination of stewed fruit then a tin of whole segments thrown in for texture. There’s that word ‘texture‘ not a friendly word in this household with 50% of the occupants being non-neurotypical.
I decided I would make my coulis palette friendly so this is two tins of mandarins in juice, heated, blended then thickened with arrowroot. The end result is a smooth fruit gloop which sounds horrific but it works really well in the finished trifle.
Dairy Free Jewelled Chocolate Bark
Simple to make. Just take a packet of dairy free white chocolate, melt it, spread it out on a non stick surface for example a silicone baking sheet then dot it with mixed peel candied fruits and chill. The last thing you need to do it break it into shards and stab your trifle for all the anxiety its caused you (I hope not too much though my lovely reader x).
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Sign up to my weekly Friday newsletter and not only get a FREE e-Book (currently my Gluten Free & Vegan Cookbook) but also get VIP subscriber discounts on free from goodies delivered to your door. Join me in my journey and learn to make anything gluten free.
Jubilee Trifle too difficult? Try these recipes instead
Dairy Free Jubilee Trifle Recipe
If you make it and like the recipe I would be eternally grateful if you popped back and commented leaving a star rating as this will tell search engines that this recipe is worth checking out and others will get to find it in searches.
Dairy Free Jubilee Trifle
Equipment
Ingredients
For the genoise sponge
- 200 ml aquafaba I use Oggs or 2x drained chickpea cans
- 160 g golden caster sugar
- 1 tsp cream of tartar
- 4 tbsp oil (I use vegetable or sunflower) I use vegetable oil
- 1 tsp vanilla extract
- 270 g gluten free self raising flour
- 30 g tapioca starch swap for flour if you don't have it but this helps with sponge flexibility.
- 2 tsp psyllium husk powder (optional)
- 150 g lemon curd [see notes for homemade vegan curd]
For the jelly layer
- 270 g 2x Hartley's orange jelly blocks
- 500 ml boiled water
- 500 ml cold water
For the custard layer
- 800 ml dairy free custard I used Coconut Collaborate [see notes for making your own custard]
For the amaretti biscuits – makes 20
- 100 ml aquafaba [see notes for egg-filled version]
- ½ tsp cream of tartar
- 250 g ground almonds
- 150 g caster sugar
- 1 tbsp almond liqueur optional
- ¼ tsp almond extract
- 100 g icing/confectioners sugar to roll the amaretti
For the mandarin coulis
- 350 g can of mandarins in juice that's 2x 300g tins – save some juice
- 50 g caster sugar
- 4 tbsp mandarin juice
- 20 g arrowroot
For the whipped cream
- 150 ml dairy free cream
- 2 tbsp icing/confectioners sugar
For the chocolate bark
- 100 g dairy free white chocolate I use Sainsburys white choc chips
- 30 g candied mixed peel
Instructions
To make the genoise sponge
- Prepare a 32×23 baking tray by spraying with oil and lining with baking paper.
- Preheat the oven to 190°C | 170°C fan | 375°F | Gas mark 5.
- In a large bowl or mixer, whisk the aquafaba and cream or tartar to stiff peaks.
- Next, whilst continuing to whisk, add the golden caster sugar one tablespoon at a time. Keep going until all the sugar is combined and you have a thick glossy base for a meringue.
- Now, in a cup or small jug, whisk together the vegetable oil and vanilla extract. To add the extract on it's own will react to the whipped aquafaba. Pour straight into the whipped meringue and fold quickly with a silicone spatula.
- In a separate bowl. Sieve together the tapioca starch, psyllium husk and self raising gluten free flour.
- Now add the mixed dry ingredients in three parts, each time folding into the whipped aquafaba. NOTE: do not worry, your lovely fluffy mixture will reduce in size by half, this is to be expected.
- Scrape the genoise sponge mixture onto the baking sheet and tip the sheet to encourage the mixture to spread. Finally tease the last bit of mixture into the corners. The mixture will be very bubbly and active.
- Pop into the oven for 15mins, breath a sigh of relief, you've got this!
To make the mandarin coulis
- This is a good element to make while you wait for your sponge to bake. If making your own Lemon Curd you can do this now too as both will need to cool to room temperature before you can use them.
- Drain two 300g tins of mandarins in juice, keep the juice (you need 4tbsp, I drink the rest).
- Add the mandarin segments to a medium saucepan, add the sugar and heat until the fruit bubbles and starts to break down.
- Using a hand blender, blend the fruit to a smooth consistency – take care, it's hot and feisty and can jump at you.
- Using the 4tbp of can juice, mix together with the arrowroot making sure there are no lumps.
- Tip the arrowroot liquid into the saucepan and stir continuously with a silicone spatula. The contents will start to thicken and take on a more translucent look to it. Cook the arrowroot out for about 5mins all the time stirring.
- Remove from the heat and pour into a jug, leave on the side to cool. As the coulis cools it will continue to thicken.
Back to the sponge
- Remove from the oven and rest on a cooling tray for 5mins before removing from the tin.
- Once cool enough, mark the sponge out into 18 rectangles (I use a pen to mark the baking paper to give me an idea of size) You need 3x rows of 6 rectangles about 4x6cm.
- Cut the sponge carefully and using the lemon curd (I added mine to a piping bag to make this 100% more bearable) cover 12 of the shapes with curd, leaving 6 'tops'.
- Stack your genoise lemon slices so you end up with 6 triple layer lemon slices. Leave to one side and forget about them for while.You've got this, amaretti biscuits next…
To make the amaretti biscuits
- Turn the oven down to 170°C | 150°C fan | 325°F | Gas mark 3
- Line 2 baking trays with baking paper.
- In your cleaned mixing bowl, whisk up the aquafaba and cream of tartar as you did with the genoise sponge.
- With the same technique, add the caster sugar one spoon at a time until the meringue base is lovely and glossy
- Next add the ground almonds, amaretto (if using) and almond extract and fold until fully combined. You'll end up with a sticky mess.
- Scoop dessert spoons of the mixture and drop them into a bowl of icing sugar. Once covered, your amaretti dough will be easier to handle and roll into a ball.
- This is enough mixture to make 20 balls the size of walnuts. Place 10 on each tray, they don't spread much and place in the oven for 20 mins.
- Remove from oven once slightly golden and puffed up with familiar cracks. Place on a cooling rack and leave to cool completely before removing, they are still fragile when warm.
To make the chocolate bark
- Simply melt the white chocolate and pour onto a silicone mat on a baking tray (I find silicone mats work the best in this case). Use a silicone spatula to tease the chocolate into the size of a saucer or small tea plate.
- Scatter mixed peel over the melted chocolate and tap the tray on the kitchen counter a couple of times to 'bed' the mixed peel into the chocolate.
- Pop in the fridge to set.
To make the orange jelly
- Simply break up the two jelly blocks (I use scissors) into a large jug. pour over 500ml of boiling water and stir until the cubes have dissolved. Next add another 500ml of cold water – that's it.
Finally, let's build the trifle
- Place your lemon slices on their sides and cut at an angle to make (sort of) triangles. With any left over lemon curd, place the triangles in the trifle bowl like a crown. Use a dollop of lemon curd to 'glue' the sponge to the bottom of the dish, this will help prevent your sponges from floating when you add the jelly.
- Slowly pour the orange jelly into the trifle bowl. if you're worried the sponge will float, you could do this in two go's. Pour half, chill for 10 mins then pour the other half.
- Chill in the fridge for at least 30mins to allow the jelly to set.
- The last steps are much less stressful and a bit more fun. Spoon your free from custard over the set jelly and give the bowl a jiggle to even out the layer.
- Now take 5-6 amaretti biscuits and place them on top of the custard layer.
- Next pour the mandarin coulis over the amaretti and custard layer.
- Return to the fridge while you whip up 150ml of dairy free cream with 2 tablespoons of icing sugar until light and fluffy.
- Take the trifle back out and dollop the cream over the trifle, using a spoon or fork to tease the cream to the edges.
- Finally, yes FINALLY remove your chilled white chocolate bark from the fridge and break it up into shards-like shapes. Stab the trifle with the chocolate shards add a few crumbled amaretti biscuits for good measure and rejoice – you did it.
Notes
Nutrition
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Wow! So many components. Sounds devine!
Oh Alexandra, its a marathon of a recipe but well worth it if your in the mood for citrus and almond trifle!