Although this gluten-free trifle does not have a show-stopping presentation, its flavor will win you over.
Most trifles use some sort of dairy-filled custard or pudding, but I set out to make a trifle that was naturally dairy free. A combination of lemon curd and blueberry sauce add that needed moisture and texture to this dessert while bananas give it more fruit presence.
Trifles are also often topped with whipped cream or whipped topping, both of which contain dairy. Instead, I whipped and sweetened some coconut cream and served it on the side for those who wanted it.
I have had mixed success with whipping coconut cream, and I think it is purely optional in this recipe. This trifle is not difficult to make, but be sure to read through the recipe and notes before get started. It is best served the same day it is made.
- Bake and cool the yellow cake.
- Prepare the lemon curd and let it sit until no longer hot but still warm.
- Prepare the berry topping and let it sit until no longer hot.
- Slice the bananas and toss them with the lemon juice to prevent browning. Drain.
- Break half the cake into large chunks and put them in the bottom of a trifle bowl or other large bowl.
- Spoon half the blueberry topping on the cake, placing it in evenly distributed spots (it will not completely cover the cake).
- Place half the bananas in a single layer on top.
- Spoon half the lemon curd over the bananas, letting it run down the sides of the bowl.
- Repeat layers of cake, blueberry topping, bananas, and lemon curd.
- With a table knife, stick straight down into the trifle at various spots to allow the lemon curd to run down into the cake.
- Cover and chill until ready to serve.
- Using a spoon, scoop out the coconut cream, leaving the watery milk in the can (reserve for other use).
- Place the cream in a mixing bowl. Add the sugar and vanilla.
- Using a whisk attachment, whip the cream until light and fluffy.
- Spread on top of the trifle before serving. (Whipped cream should be made as close to serving time as possible.)