Here’s a rather lovely gluten free raspberry Royale dessert recipe. It’s something I’ve been meaning to make for such a long time.
Many moons ago, before gluten became a no go in my diet, M&S raspberry Royale was one of my favourite desserts. It’s hard to believe it had been 22 years since I last ate one!
I’m thrilled that my gluten free variation of a raspberry Royale dessert, with it’s generous raspberry filled jelly layer, topped with deliciously light sponge and crowned with fresh whipped cream, totally exceeded my expectations. I hope that you feel the same if you get around to making it. I encourage you whole heartily to do so.
Ingredients (makes 4 – flexible dependant on size)
For the jelly base
135g pack of raspberry jelly (I used Hartleys)
150g fresh raspberries, washed
For the sponge cake layer
2 large eggs, room temperature
50g caster sugar
60g gluten free self-raising flour, sifted (add a generous pinch of xanthan gum if the gf flour doesn’t already contain this or guar gum)
For the topping
300ml fresh whipping cream (you’ll probably have some over to enjoy with something else)
1 teaspoon *icing/powdered sugar
1 teaspoon *vanilla extract
Method
Dissolve the jelly in boiling water as per pack instruction. Once dissolved, add enough cold water to make the jelly up to 500mls rather than a pint. Adding less water will ensure the jelly sets nicely with the added raspberries, and is extra flavoursome.
Divide the raspberries evenly between four glass dishes of your choice and then pour equal amounts of jelly into each dish. Allow the jellies to cool slightly before slipping them into the fridge. I like to place them on the top shelf to ensure nothing unwanted falls into them. For extra protection you could of course cover with a sheet of greaseproof, foil or clean tea towel. Leave the jellies in the fridge for approximately 1hr 15 minutes before adding the sponge. This is just enough time for the jelly to be almost set, so the sponge sits nicely on the top rather than sinking in. Should you prefer your sponge to be more submerged, I’d suggest adding them after 1hr.
Whilst the jelly is setting crack on and make the gluten free sponge cake…
Preheat the oven to 200C/400F/Gas 6/180C Fan.
Grease and line a 7inch square baking tin.
Add the eggs and caster sugar to a mixing bowl and whisk with an electric hand whisk (or stand mixer fitted with a ballon whisk if you have one) until the mixture becomes pale, thick and creamy.
Using a large metal spoon gently fold in the sifted gluten free flour until it’s fully incorporated. Try not to over mix to prevent knocking the air out of the mixture.
Transfer the mixture into the prepared tin and gently tip the tin from side to side to allow the mixture to slide into the corners.
Once you’re happy with how it looks, pop it into the oven and bake for 9 minutes or until the sponge has risen and the centre feels springy when gently pressed.
Remove from the oven and after 5 minutes, gently transfer the sponge cake onto a cooling rack to cool completely.
Once the sponge is cold (and the jellies have chilled for the suggested amount of time) turn it out baked side down, onto a clean piece of baking paper. Gently remove the paper from the sponge and then using a cutter slightly smaller than the glass dish containing the jelly, cut out 4 discs of sponge.
Lay each piece of sponge baked side up onto the jellies. Pop them back into the fridge whilst you prep the cream.
Pour the whipping cream into a large bowl, add the icing sugar and vanilla extract. Whisk until soft peaks form.
Fill a large piping bag fitted with a star nozzle, with the freshly whipped cream. Remove the desserts from the fridge and pipe cream over their entire surface.
Pop the finished gluten free raspberry Royales back into the fridge and chill for an hour or two before tucking in
Recipe notes and suggestions:
Raspberry Royale desserts are best enjoyed on the day they’re made. But I can confirm that they still taste VERY yummy two days later, after of course being kept safely in the fridge.
Should you fancy digging a spoon into one big dessert, this recipe can be used to make a large raspberry Royale dessert instead. Or you may like to make tiny ones in shot glasses. As always, the recipes I share are simply a starting point for you to use and adapt as you wish.
Another thought I had (which you’ve probably already realised), is that you can play around with the flavours of the jelly you use and match it up with the appropriate fruit. I’m already thinking of making a mandarin orange version of this desert.
The offcuts from the gluten free sponge if not being polished off straight away (mine were gone in a flash – they went down splendidly with a cup of tea), can be safely stored in the freezer and used as a base in tiramisu, trifles, etc. They could also be spread with jam and enjoyed with a spot of *custard.
Thanks so much for taking the time to check out my gluten free raspberry Royale dessert recipe. Give me a shout if your’e unsure about anything within the recipe.
For more gluten free pudding and dessert inspiration click here.
For now,
Liz x
*Check this product to ensure that there are no gluten containing ingredients, ‘may contain’ or ‘not suitable’ for a coeliac/gluten free diet warnings on the pack.
