English Trifle (Dairy Free, Gluten Free)

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Preparation time: 1 hour
Bake time: 50 minutes
Chill time: 3-4 hours
Total time: 5 hours
Yield: 1 Trifle

Ingredients:
Cake:
  • 1 cup unsalted dairy free margarine at room temp.
  • 1 cup sugar
  • 5 large eggs at room temp., beaten
  • 2 tsp. vanilla extract
  • 1 1/2 cup all purpose gluten free flour
  • 1/2 tsp. xanthan gum
  • 1 tsp. kosher salt
Custard:
  • 1 13.5 oz. can full-fat coconut milk 
  • 5 egg yolks
  • 1/3 cup sugar
  • 1/4 cup tapioca flour (or cornstarch)
  • 1 Tbsp. vanilla extract
Whipping Cream:
  • 1 can full fat coconut milk 
    • Don't use the Thai Kitchen brand - too soft
  • 3 Tbsp. powdered sugar
  • 1 tsp. vanilla extract
Other:
  • Seedless raspberry or strawberry jam
  • 1 container strawberries
  • 2 containers raspberries
Directions:
Cake:
  1. Preheat your oven to 325°F. Grease a standard loaf pan (about 9x5- inches) and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium high speed until it is light and fluffy. Add the sugar, vanilla and eggs slowly, while the mixer is on low speed. Turn the mixer speed up to medium-high and beat until smooth.
  3. In a small bowl, place the flour, xanthan gum and salt and whisk to combine. Add the flour mixture, 1/4 cup at a time, to the mixer bowl with the wet ingredients. Mix until just combined. The batter will be thick but soft and smooth. Scrape the mixture into the prepared loaf pan and smooth the top with a wet spatula. Carefully bang the bottom of the pan a few times on the counter to release any air bubbles.
  4. Place the loaf pan in the center of the preheated oven and bake, rotating once during baking, until lightly golden brown all over and a toothpick inserted in the center comes out clean (about 50 minutes). Remove from the oven and place the cake, still in the pan, on a wire rack to cool for at least 30 minutes before removing from the pan and allowing to cool completely.
Custard:
  1. Add the coconut milk to a medium sized saucepan and heat over medium-low heat. 
  2. While the milk is heating, add the egg yolks, sugar and tapioca flour to a medium sized glass bowl, whisk together to combine and set aside. Mixture will be clumpy.
  3. Whisk the milk occasionally until it starts to steam - do not boil. Remove the milk from the heat and while whisking, pour a little coconut milk (about 1/2 cup) into the egg mixture - do not stop whisking. 
  4. Continue to simultaneously whisk and slowly pour the remaining milk into the egg mixture. When all the milk has been poured into the bowl, give the mixture a good stir and then pour it back into the saucepan.
  5. Heat the milk mixture over medium heat, whisking almost constantly, until it starts to get thick like pudding and bubble. Remove form the heat and whisk in the vanilla extract.
  6. Place a strainer over a clean bowl and pour the custard into the strainer. Stir and push the custard through the strainer, leaving any clumps behind. (This step is optional)
  7. Place a piece of plastic wrap directly on top of he custard and cool at room temperature. When cool, refrigerate at least 2 hours before serving.
Whipping cream:
  1. Scrape out the hardened top and leave out the liquid in the can. Whip it for about 30 seconds then add the powdered sugar and vanilla and whip again. It will be different from regular whipping cream. 
  2. Chill for 3-4 hours before serving.
Assembling the Trifle:
  1. Cut the pound cake into 1/2 inch cubes. 
  2. Layer the pound cake on the bottom of a trifle dish. Spread seedless strawberry or raspberry jam on each cube. Sprinkle raspberries around the cake cubes. Line strawberries along the end of the dish. Layer the custard on top. 
  3. Add a second layer of cake with jam and berries. Top with more custard. 
  4. Add one more layer of strawberries. Then decorate with whipped cream and raspberries.
*Recipe from Eliza Christensen

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