Gluten Free Christmas: Raspberry and White Chocolate Trifles

I don’t know about you, but in my house it’s not Christmas Day without trifle – I’m pretty sure my family have had trifle every single Christmas day for as long as I can remember.

My Gluten Free Raspberry and White Chocolate Trifles are inspired by my mum because she is always in charge of the trifle. My mum’s recipe usually contains layers of sponge, jelly and fruit, custard and cream – I know the use of jelly can be quite controversial, but for me trifle is not trifle without jelly.

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I have, however, made a few small additions to this criteria. Instead of traditional vanilla custard, I opted for an indulgent white chocolate custard and instead of the traditional sherry soaked sponges, I went for a Black Raspberry Liqueur for a twist.

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This recipe is fantastic option for Christmas Day or a Christmas dinner party, as the majority of the work can be done the day before and the desserts can be finished off before serving. If you want like to save even more time, you could always use shop bought cake – I think Sainsbury’s gluten free Madeira loaf works wonderfully in trifle.

For a non – alcoholic version, miss out the Chambord Liqueur.

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Raspberry and White Chocolate Trifles

You’ll need 8 small jars or a large dessert bowl.

Ingredients

For the Sponge Layer:

80g golden caster sugar
3 large eggs
60g gluten free self raising flour
20g butter, melted and cooled
75ml Chambord Black Raspberry Liqueur

OR

You could use shop bought cake (I like Sainsbury’s Gluten Free Madeira Loaf)

For the Jelly Layer:

1 x 135g packet Raspberry Jelly
290ml boiling water
290ml cold water
50ml Chambord Liqueur
300g Fresh Raspberries (or frozen berries if you prefer)

For the White Chocolate Custard:

3 large egg yolks
3 tsp cornflour
50g caster sugar
1/2 tsp vanilla extract
250ml whole milk
250ml double cream
250g white chocolate

For the Cream:

600ml double cream
50g icing sugar
2 tsp vanilla extract

To Decorate:

Pink edible glitter
Mini Candy canes (I found these in Flying Tiger)

Method:

1. To make the sponge:

– Preheat the oven to 200 C (gas Mark 6), then grease and line a Swiss Roll tin or a baking tray with slightly raised sides.

– Place the eggs and sugar into large bowl and beat for 5 minutes using an electric hand mixer until the ingredients have tripled in volume and the mixture has reached ‘ribbon stage’.

– Sift in the gluten free flour and gently fold it through being careful not to knock out air out of the mixture, then fold through the cooled melted butter.

– Pour the mixture into the prepared tray and tilt to level out the mixture. Bake for 8 – 10 minutes or until the sponge starts to shrink away from the sides of the tin and the top is firm to touch.

– Turn the sponge out onto a wire wrack to cool, then using a 6cm round cutter, stamp out 8 sponge discs. Dip each sponge disc into the Black Rapsberry Liqueur, then place into the bottom of each jar. If you are using a large dessert bowl you can break the sponge into pieces, or cut out a disc to fit the bottom of the bowl.

2. To Make the Jelly:

– Place the Jelly cubes into a heatproof jug and add the boiling water. Stir until the cubes have dissolved, then pour in the cold water and the Black Raspberry Liqueur.

– Once the mixture has cooled, evenly distribute it between the 8 Jars, then add  a layer raspberries to each one. Each jar should have a layer of sponge and a layer of jelly and raspberries.

– Screw the lids onto each jar and leave them in fridge set overnight.

3) To make the White Chocolate Custard:

– Break the white chocolate into pieces and place them into a heatproof bowl over a pan of gently simmering water.

– Whilist the chocolate melts, place the  the sugar, egg yolks, cornflour and vanilla extract into a heavy bottomed pan and whisk until combined. Pour over the milk and double cream, then place the pan over a low heat. Whisk the mixture until it begin to thicken and can coat the back of a wooden spoon.

– Pour the custard mixture into the white chocolate and whisk until combined. Leave the mixture to cool, then place cling film over the surface of the custard to prevent it forming a skin. Leave the custard to set in the fridge overnight.

4) Finish and decorate just before serving:

– Add a layer of custard to each jar.

– Whisk together the double cream, sugar and vanilla extract until it reaches soft peaks.

– Add a layer of cream to each jar – then top each one with a sprinkling of edible glitter and a candy cane.

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I love seeing your take on my recipes, so remember to share a snap of your trifles over on Facebook, twitter or Instagram using the hashtag #titchytonbakes.

Gluten Free Vanilla and Amaretti Cheesecake

If you are looking for a Gluten Free dessert that is indulgent enough to serve at a dinner party, look no further than this super rich Vanilla and Amaretti Cheesecake recipe.
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I love cheesecake and it’s super easy to achieve a Gluten Free version if you can find the right biscuits! You could use shop bought Gluten Free Digestives or Shortbread (if you can find nice ones) but I decided to use Amaretti Biscuits for an interesting twist on the traditional cheesecake.

Amaretti Biscuits are traditionally gluten free as they are made using ground almonds, but unfortunately, a lot of supermarket versions are produced using wheat flour and are not suitable. You should be able to find traditional Amaretti Biscuits at an Italian Deli OR you can make your own like I did – for my Gluten Free Amaretti Biscuit recipe click here.

Gluten Free Vanilla and Amaretti Cheesecake

Ingredients

For the Biscuit Base:

1 tbsp Disaronno Liqueur (optional)

180g Gluten Free Amaretti Biscuits, plus a few extra for the top.

100g Unsalted Butter, melted.

1 tbsp Demerara Sugar

For the Filling:

300ml Double Cream

300g Full Fat philadelphia Cheese

300g Mascarpone Cheese

100g Icing Sugar

1 tsp Vanilla Essence

To decorate:

50g Plain or Milk Chocolate

A handful of toasted Flaked Almonds

2 Gluten Free Amaretti Biscuits, crushed.

Method:

1) Grease a springform cake tin with melted butter and line the bottom with a circle of baking parchment.

2) Place the amaretti biscuits in a food processor and blend until you are left with biscuit crumbs.

Tip. If you make your own Amaretti biscuits like I did, it is a good idea to make them the day before and leave them to dry out slightly or they will be too chewy.

3) Transfer the biscuits into a small bowl and leave them to soak in the amaretto liqueur for a few minutes (optional), then stir in the melted butter and sugar until the biscuits are coated.

4) Press the biscuits into the base of the cake tin using the back of a spoon. Once the base is covered, pop it into the fridge to chill while you make the filling.

5) In a large bowl whip the cream to soft peaks using an electric hand mixer.

6) In a separate bowl, beat the cream cheese, vanilla and sugar until just combined then fold in the cream with a spatula – do not overbeat the mixture or it will become too runny.

7) Spread the filling over the biscuit base using a palate knife to help you achieve a level finish.

8) Leave the cheesecake to set in a fridge overnight or for at least 6 hours.

9) Gently remove your cheesecake from the tin and place on a serving plate – it’s a good idea to run a palette knife around the edge of your cheesecake to help loosen it from the sides of the tin.

10) To decorate: Melt the chocolate in a heatproof bowl over a pan simmering water, remove from the heat and leave the chocolate to cool before transferring it to a piping bag.

11) Pipe chocolate across the cheesecake in a zigzag pattern and then sprinkle on the toasted almonds and crushed Amaretti biscuits.

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Your cheesecake should feed approximately 8 – 10 people – perfect for a large dinner party. Leftovers should be stored in the fridge and should keep for 2 to 3 days.