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Dairy Free Jubilee Trifle made gluten free and egg free
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Dairy Free Jubilee Trifle

This recipe for Dairy Free Jubilee Trifle is not just dairy free but egg free and gluten free too. There are links to alternative options if you don't need egg free genoise or egg free amaretti biscuits so hopefully this recipe suits as many dietary requirements as possible.
Prep Time1 hour
Cook Time35 minutes
chilling time1 hour
Total Time2 hours 35 minutes
Course: Dessert, Tea Time, Treat
Cuisine: Dairy Free
Keyword: Amaretto, Custard, Dairy Free, Egg Free, Genoise, Gluten Free, Trifle
Servings: 12 servings
Calories: 822kcal
Author: Glutarama

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 32x23 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.

Nutrition

Calories: 822kcal | Carbohydrates: 122g | Protein: 27g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 446mg | Potassium: 517mg | Fiber: 5g | Sugar: 89g | Vitamin A: 858IU | Vitamin C: 10mg | Calcium: 280mg | Iron: 3mg