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Gluten Free Trifle, packed to burst with delicious sponge, cream and custard
Gluten Free Trifle
Servings: 10 servings
  • 8-10 trifle sponges
  • Sherry (amount to taste)
  • 1 packet instant jelly (I used Hartley's Strawberry Glitter Jelly)
  • 1 packet instant strawberry custard
  • 2 packets instant original custard
  • 600 ml double cream whipped to a soft dropping consistency
  1. Add all bar two of the sponges to the bottom of the bowl and drizzle over enough sherry to almost totally soak the sponge.
  2. Make up the jelly mix and pour over the sponges.
  3. With the two remaining sponges soak completely in sherry and add to the centre of the bowl in the jelly.
  4. Leave to set for 30 minutes in a fridge.
  5. Make up the strawberry custard and add to the set jelly, return to the fridge for 30 minutes.
  6. Repeat the process with the two packets of original custard mix, returning to the fridge (I did this overnight but can be for 30mins).
  7. Whip the cream to a soft dropping consistency being careful not to over whip. Add to the top of the trifle.
  8. Decorate to your taste.