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Best Ever Gluten Free Trifle
Best Ever Gluten Free Trifle
Prep Time
20 mins
Cook Time
20 mins
Chilling time
3 hrs
Total Time
3 hrs 40 mins

A showstopper of a Trifle, this wonderfully indulgent gluten free trifle is actually really simple to make, you just need time!

Course: Dessert
Cuisine: Gluten Free
Keyword: Christmas, Genoise, Gluten Free, Trifle
Servings: 10 servings
Calories: 422 kcal
Author: Glutarama
Sponge & Jelly layer
  • 8-10 trifle sponges Genoise Sponge Recipe
  • 2 tbsp Sherry
  • 135 g block of strawberry jelly I use Hartley's blocks
  • 285 ml boiled water
  • 285 ml cold water
Blancmange layer
  • 135 g block of strawberry jelly
  • 285 ml boiled water
  • 285 ml whole milk
Custard layer
  • 3 tbsp Bird's original custard powder
  • 570 ml whole milk
Cream layer
  • 600 ml double cream whipped to a soft dropping consistency
To decorate
  • 1 tbsp hundred's & thousands make sure you buy gluten free ones.
  1. Follow the instructions in the main text to make your Genoise Sponger Fingers (this will take 10mins prep and 20mins baking)

To make the sponge & jelly layer
  1. 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!

  2. 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.

  3. 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.

  4. Pour liquid jelly over your Genoise sponges, don't worry if some poke out. Pop into the fridge for 1 hour to set.

To make the blancmange layer
  1. 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.

  2. Once the jelly layer has set, pour your cooled blancmange over the jelly and any bits of sponge that are still poking out.

  3. Pop into the fridge for 1 hour to set.

To make the custard layer
  1. 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.

  2. Pour the custard layer over the blancmange layer and, you guessed it, pop it back in the fridge for an hour.

To make the cream layer
  1. 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.

  2. Spoon the cream over the set custard layer and gently smooth to the edges.

  3. 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.

Nutrition Facts
Best Ever Gluten Free Trifle
Amount Per Serving
Calories 422 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 16g80%
Cholesterol 115mg38%
Sodium 217mg9%
Potassium 182mg5%
Carbohydrates 42g14%
Sugar 31g34%
Protein 7g14%
Vitamin A 1030IU21%
Vitamin C 1mg1%
Calcium 152mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.