I don’t know about the rest of the world, but in my small part of the planet Trifle is a dessert that is synonymous with Christmas. My Mother in Law makes a killer trifle. If you don’t know what’s in a trifle, please let me enlighten you on our version; in a large glass bowl you place a base of sherry soaked jelly roll (sponge cake rolled upon itself with a jam interior), a layer of jelly (jello) with seasonal fruit, a layer of custard and to top it off, a fluffy light blanket of cream. So with every scoop, you need to excavate vertically, carefully, so you obtain a little bit of all of the layers, and it looks like a riot of colour on your plate, very Christmas!
After a large Christmas Eve dinner, I crave trifle, not the plum pudding and brandy butter – although that is also very good. But as you can imagine here in Western Australia, Christmas Eve temperature is forecasted to be 35′C or 95F - so I crave cold comfort food to cool me down.
Now my little 5 1/2 year old is allergic to almost everything in a trifle except for the jam, jelly and fruit. Loving a cooking challenge, I set my self the task of creating an allergy free version of my much-loved trifle, safe for him to eat. I have to thank many a blogger for helping me to accomplish this, so with each step I have acknowledged gratefully these wonderful cooks and chefs for giving me the inspiration and the recipes to make something special for our little guy.
Bobby’s Trifle – Dairy and Egg Free
This sponge cake is based on a Fluffy White Cupcake recipe from Shmooed Food; I have used this recipe many a time and it is a wonderful base for birthday cakes and is delicious and moist. I made this cake in a flat baking tray, I was careful to only half fill it. When the cake was cooked I used the baking paper to gently roll it – alas it did crack and didn’t do a smooth roll, I quickly wrapped it in cling film in its rolled position and put in the fridge. For the trifle I just cut a slice and placed it in the bottom of the glass and placed a teaspoon or two of orange juice (to replace the sherry).
The traditional trifle has a vanilla custard, last time I made this it was not such a big hit with my son, who prefers all things chocolate. So to guarantee a winning combination I made a chocolate custard. I found a great recipe here by Veggieful. After making the custard and before putting it in the fridge my boy had a taste, and of course he wanted to eat the rest of the bowl!
The easiest part of the dish besides the fresh fruit, I used Aeroplane Jelly - Raspberry flavour.
I used strawberries, blueberries and seedless grapes.
Typically trifle is gently entombed with fresh cream. I was contemplating using a whipped coconut cream but thought about the heaviness of this for a little 51/2 year old stomach, so elected to do a shaved white chocolate – thank you Sweet William for making dairy free chocolate!
My son has witnessed the assembly of his trifle and now there is a countdown to eating this dessert as well as Santa’s delivery - “how many more minutes Mum”?!
A special thank you to all the people who inspire me – my son, my husband and my family, bloggers, readers, commentators, likers, face book friends, blog readers, thank you! I hope you and your family have a safe and happy festive season, Charmaine x
And for my allergy friends – here’s to dreaming and wishing for an allergy free Xmas…..one day soon xxx