Angel Trifle is beautiful and delicious – A Strawberry Trifle made with pure white Angel Food Cake, doused with (optional) Cointreau Orange Liqueur.
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Angel Trifle – Heaven in a Glass
Behold the beauty of this Angel Trifle… A pure white sponge, contrasted with fresh, bright sweet strawberries and juicy blueberries, doused in boozy Cointreau orange liqueur… All topped with a layer of vanilla custard and softly whipped cream. It’s truly dessert sent from heaven!
Made with Angel Food Cake, this strawberry trifle is a little different to the usual trifle-offerings both for texture and flavour. Although it follows a standard layering of cake, fruit, custard and cream, the unique character of Angel Food Cake gives a deliciously mallowy experience to each and every spoonful.
Is Angel Trifle dairy free and Vegan?
Angel Trifle relies on egg whites for the sponge (it’s what gives them the purity of whiteness), so sadly it’s not suitable for a Vegan diet. It can however be made gluten free (as long as my recipe for gluten free Angel Food Cake is used).
The sponge is fatless and so naturally dairy free, as it the fruit. So, all that is needed for a dairy free version is a sub of dairy free custard and to use lightly whipped coconut cream.
A strawberry trifle among many trifles
At Gluten Free Alchemist, we LOVE trifle. Why? Because it is an amazingly versatile little bowl of loveliness. Trifle can be made to incorporate just about any variety of sponge. And it can be paired with anything from chocolate, fruit and nuts, through to mousse, jelly, custard or cream. Even the ‘soaking’ offers options. Like it boozy? Choose your poison! Prefer to stay sober? Then douse with juice.
Unsurprising then, that with left over Angel Food cake following our annual post-Christmas bake, it seemed right to create an Angel Trifle. But this strawberry trifle is just one among many trifle options created and devoured at GFHQ.
A trip over to the Desserts & Trifles Index reveals an array of drool-worthy options. From easy Banoffee Trifle or traditional coffee-infused Tiramisu Trifle, to a choice of Lemon and Berry, seasonal Pear and Ginger and even a decadent Nutella Trifle (which goes way beyond the jarred stuff). And for more fruitiness, we have a Boozy Orange Trifle, a Raspberry-Lemon Drizzle Trifle and even a Black Forest version. We even have our own home-made Trifle Sponges.
Is this strawberry Trifle easy to make?
The hardest part about Angel Trifle is making the cake. But since the cake is utterly delicious in itself, it’s well worth the effort. And let’s be honest, saving a few slices for a strawberry trifle as gorgeous as this one is barely a hardship… Just think of it as two desserts for less effort!
Once the cake is made, it’s simply a case of chopping, whisking and layering. How tempting is that?
Here’s how to make Angel Trifle
So, with no more babble, here’s how to make Angel Trifle. Rather than duplicate on old posts, the recipe for Angel Food Cake is linked as a separate recipe. Once the cake is in place, simply follow the Angel Trifle recipe for all the additional steps needed to make this beautiful dessert.
Let me know what you think with a comment below. And rate the recipe to help others find it.
And if you’re looking for other gluten free recipes, head over to our Gluten Free Recipe Index for inspiration.
Angel Trifle with Strawberries (& Cointreau)
- sharp knife
- Mixing bowls
- serving dishes
- electric whisk
- mixing spoon/spatula
- 80 g Angel Food Cake (3 to 4 slices) Recipe link Angel Food Cake
- 400 g fresh strawberries approx weight
- 100 g fresh blueberries approx weight
- 2 tsp caster sugar (superfine sugar)
- 4 tbsp Cointreau liqueur or Amaretti liqueur (or a little juice if making without alcohol)
- 350 g fresh vanilla custard approx weight (or dairy free alternative)
- 400 ml double cream approx weight (or whipped coconut cream)
- Trim hull and slice the strawberries (reserving a few (one per individual trifle) whole for decoration).
- Place the chopped strawberries in a bowl with the fresh blueberries.
- Sprinkle the sugar over the fruit and pour on a good glug of Cointreau/liqueur.
- Fold the liquid over the fruit and leave to marinate for a good couple of hours (or overnight) stirring occasionally.
- Cut the sponge into cubes.
- Place a layer of fruit in the bottom of your trifle serving dishes (preferably glass so that you can see the layers).
- Top this with a layer of sponge and drizzle some of the boozy-juice from the fruit over the top to soak into the sponge.
- Add a further layer of fruit, topped with sponge.
- Drizzle more juice over the top (if you run out, add a drizzle of neat liqueur).
- Spoon over a layer of custard and allow to settle over the trifle, mingling with the sponge and fruit in the gaps.
- While the custard settles, whisk the cream to soft peaks.
- Spoon a layer of cream onto the top of each trifle.
- Top with a strawberry and serve.
© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist