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Quirky Cooking

Lemon Berry Trifle

QuirkyJo by QuirkyJo
March 6, 2015
in Christmas, Dairy Free, Desserts, Fruit, Gluten Free, Grain Free, Holidays, Naturally Sweetened
24
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Lemon Berry Trifle Dairy Free Grain Free Egg Free GAPS friendly - Quirky Cooking

Hi everyone! I’m finally getting around to sharing this delicious Lemon Berry Trifle that I made up a while ago.  It was so quick to make all the individual layers with the Thermomix, and parts of the recipe can be made ahead of time so that it’s quick to assemble for a special occasion. The cake can be cooked, cooled, cut into squares and frozen (the cake recipe makes enough for two trifles, so freeze half); the lemon butter and berry coulis can be made up to a few days ahead, and the jelly and custard can be made when you are ready to put it all together.

I took this one to a BBQ recently, and it was very popular. It disappeared in record time – even the non-special-diet people loved it! How about trying it out this weekend? Mmmmm…

Lemon Berry Trifle Quirky Cooking Gluten Free Paleo Friendly GAPS friendly Grain Free
Putting together the trifle

The layers are made up of:

Basic almond cake
Blueberry jelly
Cashew custard 
Blueberries & strawberries
Lemon butter
Berry coulis

 

Note: You can find fine sea salt and vanilla powder for this recipe in my online store!
Here are the recipes for the layers and the instructions for assembling:

Lemon Berry Trifle
2015-02-25 03:07:31
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Ingredients
Basic Almond Cake
  1. 80g macadamia or coconut oil
  2. 260g almond meal
  3. 1 tsp natural vanilla extract (click here for no alcohol/sugar vanilla)
  4. ¼ tsp fine sea salt
  5. ½ tsp bicarbonate soda
  6. 6 eggs
  7. 50g honey
Blueberry Jelly
  1. 300g frozen blueberries
  2. 100g water
  3. 2 Tbspns Great Lakes gelatin powder
  4. 40g honey (optional)
Cashew Custard
  1. 100g activated or raw cashews*
  2. 500g water
  3. 1 tsp natural vanilla extract (click here for no alcohol/sugar vanilla)
  4. 2 eggs
  5. 2 Tbspns Great Lakes gelatin powder
  6. 40g honey
Fruit
  1. 1 punnet fresh strawberries, sliced
  2. 1 punnet fresh blueberries
Lemon Butter
  1. 80g coconut oil
  2. 50g honey
  3. 30g lemon juice
  4. ¼ tsp fine sea salt
  5. 2 eggs
Berry Coulis
  1. 500g berries (raspberries, strawberries, or mixed berries)
  2. 40g honey
Instructions
Basic Almond Cake
  1. Preheat oven to 180C.
  2. Line a 25cm round cake tin with baking paper and set aside.
  3. Place vanilla bean into tm bowl and blend 30 sec/speed 9. Scrape down lid and sides of bowl with spatula.
  4. Add remaining ingredients to bowl and mix 1 min/speed 6.
  5. Pour mixture into lined cake tin and bake 30 mins, or until skewer inserted into centre of cake comes out clean.
  6. Set aside to cool, then cut into 2cm cubes. Place half the cubes into a large, flat dish, and freeze the rest for another time.
Blueberry Jelly
  1. Place all ingredients into the tm bowl and cook 10 mins/100C/ speed 3.
  2. Blend 30 sec/speed 6 to puree.
  3. Pour mixture over the cubed cake and freeze 30 mins to set.
Cashew Custard
  1. Mill the nuts for 10 sec/speed 9.
  2. Add the water and blend 1 min/speed 9.
  3. Place remaining ingredients into bowl and cook 7 mins/90C/speed 4.
  4. Pour into a large bowl and place in freezer to cool down for about 20-30 mins, or until cool but not set firm.
  5. If you accidentally leave the custard too long and it sets very firm, just put it back in the tm and cook 20 sec/37C/speed 4, or until it is smooth again.
Lemon Butter
  1. Place all ingredients into tm bowl, insert butterfly whisk, and cook 8 mins/80C/speed 3.
  2. Pour lemon butter into a bowl and refrigerate until cool.
Berry Coulis
  1. Place berries and honey into tm bowl and cook 10 mins/100C/speed 4.
  2. Strain through a fine mesh sieve to remove seeds, using a silicone spatula to press coulis through the sieve.
  3. Place in refrigerator to cool.
To Assemble
  1. Place half of the cubed cake soaked in jelly into a trifle dish.
  2. Spread a third of the custard over the cake.
  3. Scatter a third of the fruit over the custard.
  4. Dollop half of the lemon butter on top.
  5. Drizzle over a third of the raspberry coulis.
  6. Add the rest of the jelly cake cubes, spread over a third of the custard, and scatter over a third of the fruit, and top with the rest of the lemon butter.
  7. Spread the remaining custard on top, drizzle with the remaining coulis, and swirl coulis and custard together with a skewer, in figure eight patterns.
  8. Decorate with the remaining fruit.
  9. Place trifle in fridge to set (or freezer if you're in a hurry!), and serve once cold and firm.
Notes
  1. * You can use blanched almonds instead of cashews, or use 600g coconut milk instead of the cashews and water.
By Quirky Cooking
Quirky Cooking https://www.quirkycooking.com.au/
Tags: Almond cakeBerry coulisblueberriesBlueberry Jelycashew custardChristmasdairy freedessertsfruitgapsGelatinGluten FreeGrain FreeLemon Berry TrifleLemon butterNaturally SweetenedpaleoPaleo Dessertsquirky cookingstrawberriesTrifleVanillawholefood
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Comments 24

  1. Fiona says:
    7 years ago

    Hi Jo, recipe looks delicious! Do you use the red or green Great Lakes Gelatin for this recipe?

    Reply
    • Jo Whitton says:
      7 years ago

      I use the red one. 🙂

      Reply
  2. Suzanne says:
    7 years ago

    Hi Jo,
    This look like an amazing combination, I haven’t had trifle for ever. If I wanted to use agar agar powder instead of gelatine what would you advise?
    Thanks for all your amazing work.

    Reply
    • QuirkyJo says:
      6 years ago

      yes you can swap it for equal if using powder 🙂

      Reply
  3. Suzanne says:
    7 years ago

    Hi Jo,
    This looks amazingly yummy, I haven’t had trifle in ages. If I wanted to use agar powder instead of gelatine what would you recommend in terms of quantities + cooking times etc?
    Thanks

    Reply
    • QuirkyJo says:
      7 years ago

      I think you can halve the amount if using agar powder. 🙂

      Reply
  4. Tracey says:
    7 years ago

    Hi Jo
    Would you be able to use Agar Agar for the jelly?

    Reply
    • QuirkyJo says:
      7 years ago

      Yes that should be fine!

      Reply
      • Allanah says:
        7 years ago

        Am a little confused. Am halfway through making this but suddenly got concerned have read your advise incorrectly. When you say halve the amount is the 1tbls of agar powder but same amount of blueberries and water, and cooking time? Is that also the same case for the custard that is 1tbls agar everything else remains the same?

        Reply
        • QuirkyJo says:
          7 years ago

          Sorry I just saw your comment – if halving ingredients halve all of them! But cooking time will only be slightly reduced – for custard and jelly maybe reduce cooking time about 2 mins.

          Reply
  5. Jodie says:
    7 years ago

    Would I be able to use regular milk for the custard? And would i still need the gelatin or just use cornflour?

    I want to make for Christmas dessert but got guest don’t like nuts or coconut 🙁

    I will make this with cashew custard later on, sounds very yummy

    Reply
    • QuirkyJo says:
      6 years ago

      Yes you can use regular milk, and you can use cornflour. 🙂

      Reply
  6. Emma says:
    7 years ago

    Hi Jo 🙂 was wanting to make this for Christmas evening. Would it be ok to make and assemble Christmas Eve? Thanks ?

    Reply
  7. Sandy says:
    7 years ago

    Hey Jo – this looks so yummy! How long in advance can this be assembled???
    Thinking it would be perfect for Christmas Day
    Love you work!!! ?

    Reply
    • QuirkyJo says:
      7 years ago

      Make it a day or so ahead but do the top layer on the day so that the colours stay fresh!

      Reply
  8. emma says:
    7 years ago

    HI Jo, I want to make this for Christmas day but only have time on Christmas eve to make and assemble it. Would it be alright in the fridge for a day?

    Reply
    • QuirkyJo says:
      7 years ago

      Yes!

      Reply
  9. Michelle says:
    6 years ago

    I want to make two of these for Christmas Day and Boxing Day
    If i double the ingredients, would that alter the cooking times?
    Am I better to do separately?

    Reply
  10. Gillian says:
    5 years ago

    Hi Jo I notice that most of the parts of this recipe have honey in them. Is the honey just for sweetness or does it perform some other important role? My body wouldn’t tolerate that much sugar, I’d actually like to able to leave it all out. Would the recipe still work? Thanks

    Reply
    • Amber Thomas says:
      4 years ago

      I have the same question 🙂 Would love to know if this can be omitted or swapped out with xylitol or stevia.

      Reply
  11. Harmony says:
    5 years ago

    Hi Jo, I don’t have a thermomix, but I do have a very good food processor. Any tips for cooking times/blending times for this recipe?

    Reply
  12. Maria says:
    5 years ago

    Thanks for the amaizing recipe!
    My son is allergic to egg, could it works as an EGGFREE version using chia egg instead?
    Thanks!

    Reply
  13. Maria says:
    3 years ago

    Hi Jo

    What would you recommend for the cake if you can’t have almonds? They cause too much inflamation for me including hazelnuts. I can have other nuts but some kids are anaphylactic. Could I use buckwheat flour?

    Reply
    • QuirkyJo says:
      2 years ago

      I recommend swapping the almond meal for ground pepitas (nut free) or otherwise any nut meals that you can tolerate.

      Reply

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Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

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The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

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So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

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- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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