Updated 15th October 2021
A few weeks ago, I was asked for a gluten free Madeira cake recipe. The lady who requested it, wanted to use it as a base to make a gluten free raspberry and white chocolate trifle, which was very much enjoyed by her son-in-law. She told me a little more about the trifle and it sounded so good, that I thought I’d have a go at making one.
This gluten free raspberry and white chocolate trifle with its gorgeous white chocolate custard, is delicious and perfect if you’re after a quicker version of a traditional trifle.
Ingredients (Serves 8 -10 depending on portion size)
½ a gluten free Madeira cake (or you can use Mrs Crimbles gluten free madeleines)
350g frozen raspberries
150ml (5fl oz) sweet sherry
500g carton of *ready-made custard (I used Sainsbury’s)
1 x 212g pack of *Milkybar giant white chocolate buttons
300ml double cream
50-75g (2-3oz) *white chocolate, grated
Slice up the Madeira cake and place in a large dish, completely covering the bottom of the dish. A glass one is perfect, as it’s lovely to see the different layers.
Tip the frozen raspberries over the cake and spread them out evenly. Pour over the sherry. You could use raspberry jelly instead of sherry. If you do, just follow the pack instructions to make the jelly, but only add half the recommended amount of cold water.
Melt the chocolate buttons in a large bowl over a pan of simmering water. Remove from the heat and briskly whisk in the custard until it’s nice and smooth. Pour this over the raspberries. Leave to cool down a little before transferring into the fridge to chill completely.
Lightly whisk the fresh cream until it thickens. Careful you don’t over whisk, you’re after a dropping consistency which will be velvety in texture. Spread the whipped cream over the chilled custard.
Grate a generous layer of white chocolate over the top of the cream and then pop the trifle back into the fridge for a few hours. Ideally overnight. We didn’t tuck into our trifle until the following day and by then all the flavours had incorporated…and it was delicious!
As I’ve already mentioned, I think this trifle is best to be eaten the day after you make it. However, it took me and Neil a couple of days to polish it all off, and it kept really well in the fridge for this length of time. If you plan on doing the same thing, just make sure your fresh cream has a decent date so it lasts OK.
Thanks for checking out this gluten free raspberry and white chocolate trifle. Hope you like it!
Should you fancy rustling up a traditional sherry trifle you will love this recipe I have here.
*Check to ensure no gluten containing ingredients or ‘may contain’ or ‘not suitable’ warnings on the pack. If in doubt leave it out.