7-Layer Christmas Trifle by @balancebyelise

A delicious 7-layer Christmas trifle. This is a traditional family recipe, but with an added gluten and dairy free twist, making it a recipe that can be enjoyed by everyone! With layers of jam filled vanilla cake, sherry, coconut, peaches, homemade soy custard, jelly and coconut whipped cream, this trifle is a show stopper and a MUST HAVE on every Christmas dessert table!


Jam Filled Vanilla Cake Layer (base)

  1. Prepare the cake as directed on the packet using eggs, soy milk and Nuttelex to make dairy free.
  2. Spread the batter about 1cm thick in a baking tray/pan and bake for 15-20 minutes.
  3. Once baked, cool completely & slice in half (so you have 2 thin sheet cakes) & spread a thick layer of jam onto one cake.
  4. Place other cake on top, slice into small rectangles & cover the bottom layer of your trifle bowl.   

Brandy, Coconut and Peaches Layer

  1. Pour the Sherry over the cake layer & sprinkle over coconut.
  2. Top with an even layer of sliced peaches.  

Soy Custard Layer

  1. Add the soy milk & vanilla to a saucepan, heat over medium heat to just before boiling. Meanwhile, whisk together the egg yolks, cornflour & sugar.
  2. Once heated, gradually pour milk over the yolk mixture, whisking well.
  3. Then pour the mix back into the saucepan & heat on low until thickened, stirring constantly.
  4. Once cooled, pour over peach layer.   

Jelly Layer

  1. Prepare strawberry and lime jelly, as directed on the packets.
  2. Once set, slice into cubes & layer on top of the custard.  

Coconut Whipped Cream Layer

  1. The night before making, place coconut milk cans in fridge (this helps set the coconut cream for whipping).
  2. 20 mins before making, place bowl in the freezer to chill.
  3. Scoop out only the set coconut cream from the cans into the chilled bowl and add in icing sugar.
  4. Using electric beaters, beat until thickened and stiff.
  5. Spread evenly over the jelly layer.   
  6. Garnish your trifle with sliced strawberries, blueberries, grated chocolate and fresh mint.  

TIP: It’s best to prepare the cake, custard and jelly layers the day before assembling and serving as these layers need to be cooled/set for assembly!

Credit: @balancebyelise