We made a CLASSIC ENGLISH SUMMER TRIFLE for the first time! (kitchen news included)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

sherry

🥗Healthier: non-alcoholic wine

💰Cheaper: fruit juice

Non-alcoholic options maintain flavor without alcohol.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: store-bought cake

Angel food cake is lighter and lower in calories.

mixed berries

🥗Healthier: frozen berries

💰Cheaper: canned fruit

Canned fruit is often less expensive and still flavorful.

Make a gluten free pound cake using gluten free self-rising white flour, milk, eggs, butter, vanilla bean paste, sugar, and baking powder, and bake for 40 to 45 minutes at 180° Celsius.

Let the pound cake cool down before cutting it into slices.

Brush the pound cake slices with sherry and let them soak for about 5 minutes.

Prepare raspberry jelly according to package instructions and let it cool down.

Layer the soaked pound cake slices in a large glass dish.

Pour prepared custard (using vanilla pudding from Dr. Oetker) over the cake layer.

Add fresh strawberries and raspberries on top of the custard layer.

Spread whipping cream over the berry layer and decorate with grated chocolate.

Chill the assembled trifle in the refrigerator for about an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens