Valentines Day is this weekend and I couldn’t let it pass by without a quick post to celebrate its annual recurrence. Although we generally don’t make a big thing of it at home and have never done the present-buying thing (at most we may grab a box of decent chocolate to devour in front of a good film and maybe exchange a card), the opportunity to become imaginative with food is too good to miss.
Unusually, this year we plan to spend the day walking the fells in the Peak District with Miss GF plus friend, so I won’t be anywhere near the kitchen. However, if I was, this may be just the thing being created…….. I think it is perfect for a Valentines treat…… Although admittedly, there is not a drop of (traditional) chocolate in sight!
You may recall that a few weeks back I made a lovely gluten free Angel Cake which was inspired by my childhood memories and baked to use up a load of egg whites left over after Christmas. The cake was a huge success, but as we are a small family and we like to have as much variety with our desserts as possible, I decided to put a few slices to experimental use with a trifle.
Let’s face it……. trifle is an amazingly versatile little bowl of loveliness that can be made to incorporate just about any variety of sponge with a mix-up of anything from chocolate, fruit or nuts through to mousse, jelly, custard, cream, alcohol or juice. They are certainly a favourite in our house and you will find a number of gluten free versions dotted throughout the blog……. We love them all, be it a coffee-infused Tiramisu, a layered jar of chocolate-cherry Black Forest fruitiness, a boozy citrussy-berry bowl of Lemon & Berry or Raspberry-Lemon Drizzle or even one rich and decadent with Nutella. If you check out my recipe index, there are plenty of options……… I think they all make the perfect sweet end to a cosy Valentines dinner.
The observant of you will notice that the photos indicate an interloper to couple cosiness…… yes…. there is a third trifle! In our house, it is a rare event to have an intimate meal for two. For us, this is not an issue and as little Miss GF loves trifle, it would be bonkers to eat it without her.
This particular trifle combines the slightly mallowy, beautifully white sweetness of the Angel Cake with the slight tartness and colourful contrast of strawberries and blueberries. The sponge is soaked with a boozy hit of Cointreau orange liqueur (Miss GF’s contained non-alcoholic juice) and the whole lot is topped with a layer of custard, a layer of whipped cream and a beautiful fresh crowning strawberry. Lush! Isn’t is pretty?
Of course, if you don’t fancy a trifle for Valentines, you could pick something else…… How about a luscious Zesty Drizzled Lemon Cake with rosy swirls of Strawberry Cream-Cheese Frosting? Some individual Chocolate Layer Cakes with rich chocolate ganache or mini vegan & gluten free Chocolate Cakes with Coconut Whipped Cream. Perhaps a breakfast of Vanilla Buttermilk Pancakes with berries and home-made chocolate sauce? Or…… you could really push the boat out with a seriously decadent Banoffee Cheesecake with salted caramel (probably not for breakfast though!)
If you are looking for some home-made foodie gift ideas, a gorgeous box of dark and delicious Chocolate Truffles, some Raspberry & White Chocolate Macaron, hazelnut Baci Di Dama (Ladies Kisses) cookies, Vanilla Fudge, or Marshmallow may be the temptation you need.
However you share your love and whatever you give, do or eat…….. Have a wonderful day!
I am sharing my ‘Angelic’ Strawberry & Cointreau Trifles with :
#FoodYearLinkup with Charlotte’s Lively Kitchen…… celebrating Valentines Day.
No Waste Food Challenge with Elizabeth’s Kitchen Diary. As always, this trifle is a perfect way to use up left-over sponge cake.
Recipe of the Week with A Mummy Too.
Gluten Free Fridays with Vegetarian Mamma.
‘Angelic’ Strawberry & Cointreau Trifle (makes about 5 individual trifles)
- Trim hull and slice your strawberries (reserving a few (one per individual trifle) whole for decoration) and place the chopped strawberries in a bowl with a handful of 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 juice from the fruit over the top to soak into the sponge.
- Add a further layer of fruit and top 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.
- Whilst the custard settles, whisk the cream to soft peaks. Spoon a layer of cream on to the top of each trifle.
- Top them with a strawberry and serve.
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