I’m sure we all have that one recipe that encompasses Christmas 🎄 For me, it’s Trifle! Every Christmas, Mum always makes an EPIC trifle – it wouldn’t be Christmas without it!

Although, its been a while since I’ve been able to enjoy it being gluten & dairy free now.. HOWEVER, this year, I don’t have to miss out! Because I’ve recreated Mum’s Trifle but with a GF & DF Twist! While nothing can truly beat Mum’s Trifle, this one comes pretty damn close and is just like the real thing!

Don’t be scared by the length of the recipe, its actually a super simple recipe anyone can make!

*this recipe was created in partnership with ALDI. You can grab all the ingredients from your local Aldi (or local grocery store).

INGREDIENTS

Jam Filled Vanilla Cake layer

• 1 packet HAS NO GlutenFree vanilla cake mix

• 2/3 cup Inner Goodness regular soy milk

• 2 Lodge Farms free range eggs

• 3 tbsp Nuttelex spread

• 5 tbsp Grandessa Signature strawberry jam

Sherry, Coconut and Peaches Layer

• 3 tbsp Baroque Brandy

• 2 tbsp White Mill desiccated coconut

• 1 825g can Sweet Valley Australian peach slices

Soy Custard layer

• 3 cups Inner Goodness regular soy milk

• 1.5 tsp White Mill vanilla extract

• 7 Lodge Farms free range egg yolks

• 1.5 tbsp White Mill cornflour

• 1/3 cup Merryfield Caster Sugar

Jelly layer

• 1 packet Brookdale jelly crystals - strawberry

• 1 packet Brookdale jelly crystals - Lime

Coconut Whipped Cream layer

• 2 cans Asia Specialities Coconut Milk (full-fat)

• 4 tbsp Merryfield icing sugar

Garnish

• fresh strawberries

• fresh blueberries

• 1 square Just Organic dark chocolate, grated

• fresh mint

METHOD

Jam Filled Vanilla Cake Layer (base)

1. Prepare the cake as directed on the packet using eggs, soy milk and Nuttelex to make dairy free.

2. Spread the batter about 1cm thick in a baking tray/pan and bake for 15-20 minutes.

3. Once baked, cool completely & slice in half (so you have 2 thin sheet cakes) & spread a thick layer of jam onto one cake.

4. Place other cake on top, slice into small rectangles & cover the bottom layer of your trifle bowl.

Brandy, Coconut and Peaches Layer

1. Pour the Sherry over the cake layer & sprinkle over coconut.

2. Top with an even layer of sliced peaches.

Soy Custard Layer

1. Add the soy milk & vanilla to a saucepan, heat over medium heat to just before boiling. Meanwhile, whisk together the egg yolks, cornflour & sugar.

2. Once heated, gradually pour milk over the yolk mixture, whisking well.

3. Then pour the mix back into the saucepan & heat on low until thickened, stirring constantly.

4. Once cooled, pour over peach layer.

Jelly Layer

1. Prepare strawberry and lime jelly, as directed on the packets.

2. Once set, slice into cubes & layer on top of the custard.

Coconut Whipped Cream Layer

1. The night before making, place coconut milk cans in fridge (this helps set the coconut cream for whipping).

2. 20 mins before making, place bowl in the freezer to chill.

3. Scoop out only the set coconut cream from the cans into the chilled bowl and add in icing sugar.

4. Using electric beaters, beat until thickened and stiff.

5. Spread evenly over the jelly layer.

6. Garnish your trifle with sliced strawberries, blueberries, grated chocolate and fresh mint.

TIP: It’s best to prepare the cake, custard and jelly layers the day before assembling and serving as these layers need to be cooled/set for assembly!