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Gluten free raspberry trifle recipe

I love trifle but, being gluten intolerant I can only have it if I or my Mum makes it. This past Christmas I made some mini raspberry trifles which I served on my mini dessert stand.

Gluten Free

7 Jars


Raspberry trifle

  1. Place an ameretti biscuit in the bottom of each jar and crush with the end of a wooden spoon until you have a flat surface

  2. Pour 1 tsp of Ameretto into each jar

  3. Place three raspberries on top of each crushed ameretti biscuit

  4. Divide freshly made jelly between the jars, place in fridge until set

  5. When jelly is set, pour cooled fresh custard over the jelly and leave to cool

  6. Whip double cream with a pinch of sugar until you get stiff peaks

  7. Fill piping bag fitted with a star nozzle with whipped double cream and pipe a star on top of each trifle

  8. Sprinkle top of each trifle with toasted almonds

  9. Keep in fridge until serving


Raspberry trifle

  • 7 amaretti biscuits (gluten free)

  • 10 tsp ameretto

  • 21 raspberries (fresh)

  • 1 pack Raspberry jelly (made up as instructions)

  • 1 pint Custard (fresh)

  • 150ml double cream

  • 1 tbsp almonds (toasted, flaked)

  • 1 pinch caster sugar


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