A showstopper of a Trifle, this wonderfully indulgent gluten free trifle is actually really simple to make, you just need time!
Follow the instructions in the main text to make your Genoise Sponger Fingers (this will take 10mins prep and 20mins baking)
Add the Genoise sponges to your trifle dish, you can be as random or as regimented as you like, I tend to just throw my sponges in and let them be!
Drizzle 2tbsp of sherry over the sponges, you can add more buy be mindful that too much alcohol can prevent the jelly from setting properly. Set aside and make your jelly next.
To make the jelly follow the packet instructions; boil ½ a pint (285ml) of water and pour over your separated jelly cubes in a large jug, stir until dissolved and add ½ pint of cold water to the hot jelly mix.
Pour liquid jelly over your Genoise sponges, don't worry if some poke out. Pop into the fridge for 1 hour to set.
While you're waiting for the jelly to set you can crack on with the easy blancmange. Simply repeat the strawberry jelly process but instead of adding cold water to the hot jelly, add cold milk. This will give you an easy creamy jelly much like blancmange.
Once the jelly layer has set, pour your cooled blancmange over the jelly and any bits of sponge that are still poking out.
Pop into the fridge for 1 hour to set.
In a saucepan, measure 3tbsp Bird's Custard Powder and a little milk to make a paste, pour the rest of the milk in (1 pint in total) and heat gently whilst stirring until your custard has thickened and gone a lovely yellow colour.
Pour the custard layer over the blancmange layer and, you guessed it, pop it back in the fridge for an hour.
Whip the 600ml of double cream and 1tsp of vanilla extract to a soft dropping consistency being careful not to over whip, you want it to be a dropping consistency still.
Spoon the cream over the set custard layer and gently smooth to the edges.
Finally decorate with sprinkles of your choice. NOTE: if you are making this in advance, don't add the sprinkles until you plan to display your trifle as sprinkles have a tendency to bleed their colours into the cream.