Nothing screams Aussie Summer to me more than trifle! Whether you have this at Christmas, at an Australia Day BBQ or just as a treat… this is one of my favourite Summer recipes. So I really wanted to be able to offer Oliver an opportunity to try this delicious dessert also. This year is the first time that I have been able to create a trifle that we can all enjoy together as a Christmas dessert which we will most likely have on Boxing Day with all the cold left overs which we love so much. We will have hot Christmas Pudding with custard after all the hot food on Christmas day and cold cut left overs and trifle on Boxing Day 🙂 or something like that… we can do whatever we want as we have so many choices now…
Trifle (Dairy-free, Egg-free, Wheat-free, Nut-free)
Step 1: Sponge Roulade: This recipe I use as our cupcake recipe as it is a beautiful, soft and delicious cake like texture but it is at it’s greatest and tastiest on the first day of baking or at the maximum second day. It freezes really well so is easy to make into cupcakes that then can be frozen individually and taken out as lunchbox treats.
In saying this I then thought that it would make the perfect base for a roulade for trifle… as it will happily soak up the juices that are in the trifle.
INGREDIENTS: 175 g non-dairy vanilla yogurt (we use a soy yogurt), 2/3 cup non-dairy milk (we use soy milk), 110 g apple purée, 3 tblsp of a vegetable oil of your choice (either light olive oil, canola oil, safflower oil, coconut oil), ¾ cup raw sugar, 1 ½ tsp vanilla essence, 1 ¼ cup of plain flour, 2 tblsp corn flour, 1 tsp baking powder, ½ tsp bicarbonate of soda, pinch of salt
METHOD: Preheat oven to 175°C. Lightly grease a cover a large, flat baking tray with baking paper.
Whisk together the yogurt, milk, apple purée, oil, sugar and vanilla essence in a bowl.
Fold in mixed flours, baking powder, bicarbonate of soda and salt.
Pour very thin layer of mixture into prepared tray.
Bake in preheated oven for 15 minutes or until golden brown and cooked through.
Cool for 10 minutes in tray and then transfer to rack to cool fully.
Once cooled cover with raspberry or strawberry jam.
Roll carefully into roulade roll.
Cut into 1.5 cm slices. Spread around base of trifle bowl.
Step 2: Fruit: You can create and use seasonal Summer berries and fruit in trifle or mango or peaches or any fruit of your choice. We love all of these choices. If using berries I simmer strawberries, blueberries, raspberries, blueberries, blackberries with sugar prior to covering the cake base in the bowl.
You can use fresh or canned peaches and sprinkle some of the extra juice on the cake.
Step 3: Custard:
Here’s a little video of Oliver explaining how easy it is to make custard with the Thermomix.
Pour custard over fruit to cover fruit fully. Wait to cool.
Step 4: Jelly: Make jelly as per instructions. I used strawberry flavoured jelly. Allow to cool slightly. Poor over custard layer carefully.