Traditional trifle is a very popular Christmas dessert. Normally made from sponge, cream, fruits, berries, custard and jelly or jam. Sherry has also been a typical addition to the sponge. 

This trifle is quite different from the traditional one, but delicious nevertheless. I use eggs for the sponge, but those that want this dessert to be vegan can just skip the sponge and use more granola. That’s nice as well. I don’t use Xanthan gum normally, but there are two exceptions, this sponge during holidays and the choux pastry cream puffs on the Icelandic Bun Day in February.

One can play around a lot with this recipe, you can f.ex. substitute the vanilla custard with lemon curd and use different fruits and berries. The possibilities are endless! 

Sponge

Ingredients 

1 cup rice flour  

1/2 cup soya flour

1/4 cup tapioca

1 tsp baking powder, gluten-free

1 tsp xanthan gum

1/2 tsp pure vanilla, from Rapunzel 

1 cup almond milk

4 eggs

1 tbsp stevia powder, from Good Good

1/2 tsp cream of tartar

Method

Heat the oven to 170-180°C (ovens are really different)

Sift the rice flour, soya flour, tapioca, baking powder and kanthan gum into a big bowl. Blend well.

Separate the egg yolks from the whites.

Whisk egg yolks and stevia powder together until the mixture is a bit fluffy. Then add the almond milk and whisk more.  Stir in the dry ingredients, but do it carefully.

Pour the egg whites into another bowl, add the cream of tartar, and use the stand mixer to whisk until the blend has turned white.

Add the whipped egg whites carefully to the dough in the other bowl. 

Scoop the dough into two rather small springforms, that have been lined with baking paper, and bake on 170-180°C for about 20-25 minutes.

Let the cake rest on a rack and cool completely before cutting one of them into small cakes. The other you can use later. It keeps well for a few days in the fridge and much longer in the freezer.

Other ingredients for the trifle;

2 mangos, large

4 mandarins

200 g raspberries

Pomegranate (optional)

2 pk whippable cream, from Oatly

vanilla custard, the recipe is HERE. If you’re making a trifle for a large bowl you need to make double as much custard as this recipe says. However, it’s unfortunately necessary to make it in two different session. I’ve tried doubling the recipe and it doesn’t work, it doesn’t thicken the same way.

granola, the recipe is HERE.

It’s better to bake the sponge, make the vanilla custard and the granola the day before, or even sooner. To make this trifle you could get away with buying the sponge or use gluten-free lady fingers instead. Using whipped coconut cream instead of oat cream is also nice if you prefer that. 

When the time has come to layer the trifle it’s convenient to have prepared everything beforehand.

Cut the mango into cubes, squeeze the juice from two mandarins and pour onto a plate. Divide the other two mandarins into segments. 

Use a cookie cutter to cut out small round sponges from one of them. If you don’t have a cookie cutter it’s also possible to cut around a small glass with a sharp knife.

Soak the small cakes in the mandarin juice. 

Whip the oat cream, first one packet and put it in a bowl for later, and then the other packet with 15 raspberries. It makes a very nice raspberry cream. You add the raspberries when the whipped cream is almost ready.

Finally you layer the trifle in a nice big bowl. Here are photos that show how I did it, but you can of course get creative. 

Instead of layering the trifle in one large bowl it’s an option to layer it in many glasses or dessert bowls.

This recipe is sponsored by Good Good and Rapunzel.

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