Dairy Free Berry Trifle Recipes

DAIRY FREE BERRY TRIFLE

Steps:

• Meringues:.
• Preheat oven to 150ºC.
• Line a baking tray with baking paper.
• Beat egg whites until stiff.
• Gradually add 1/2 cup sugar.
• Beat until thick and glossy.
• Fold in 1/3 cup sugar.
• Spread evenly in baking tray.
• Bake for 1-1½ hours or until dry, then cool.
• Custard:.
• Warm rice milk and water, but do not boil.
• Beat the egg yolks in a large bowl and slowly add the sugar.
• Mix in cornstarch.
• Gradually add warm milk mixture.
• Return to pan and stir over low heat until custard thickens. Do not allow to boil.
• Remove from heat, cool and add vanilla essence.
• Cool for 30 minutes.
• Trifle:.
• Spread jam over ladyfingers.
• Arrange in a layer in trifle bowl.
• Spoon one third of the fruit on top.
• Crumble meringue over fruit.
• Spoon half of the custard over this.
• Repeat with a layer of ladyfingers, meringue, fruit and custard.
• Top with ladyfingers.
• Whip dairy free cream until stiff and spread over this.
• Garnish with fruit.

CANADA DAY THREE BERRY TRIFLE

Steps:

• Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.
• Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.
• Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.
• Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.
• Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.
• Spread whipped topping over trifle; garnish the top with reserved berries.

4TH OF JULY PATRIOTIC BERRY TRIFLE

Steps:

• To make the lemon glaze, whisk together sugar, lemon juice, and water in a saucepan over medium-high heat. Continue stirring over heat until sugar dissolves.
• Once sugar is dissolved, remove from heat and whisk in almond extract; set aside.
• Cut angel food cake into 1-inch thick slices.
• Brush lemon glaze on each side of sliced cake.
• Cut glazed cake into 1-inch cubes; set aside.
• To make the cream cheese filling, beat together cream cheese and sugar with a mixer, on medium speed, until smooth. Add heavy whipping cream and beat until light and fluffy.
• Arrange half the cake on the bottom of a trifle dish.
• Sprinkle on an even layer of blueberries.
• Spread half the cream cheese mixture over the blueberries and top with a layer of strawberries.
• Repeat layers.
• Top with any remaining berries.
• Cover with plastic wrap and refrigerate before serving.