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Make up your jelly as the packet instructs... for me that was placing my jelly in a jug, pouring hot water over it & then cold.
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Pour your jelly mixture into your trifle dish (as much as you like, I thought of my dish as having 4 layers so basically had a quarter of the dish per layer!)
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Drop some of your fruit into the jelly.
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Place your jelly is the fridge to set. (This can take varying times depending on your jelly, mine seemed to take ages!)
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Spread a little jam onto your gluten free sponge fingers and once the jelly is set place your sponges in a layer on top of the jelly.
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Pour over your cold dairy free custard (again, as much as you like... I LOVE CUSTARD so lots!)
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Whip your dairy free cream, this can be done using a hand whisk quite easily till it forms stiff peaks OR by using a Cream Whipper.. my favourite new gadget!
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Spoon, pipe or squirt your cream on top in whatever style you wish.
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Grate a little chocolate on top (I used Doisy & Dam's Organic Dark Chocolate)
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Serve up & enjoy!