This gluten free trifle is so amazingly good: it’s gluten free, and best of all, it doesn’t take a huge amount of effort to make. This dessert is made up of lots of layers: sponge cake, custard, jelly, peaches and cream. Thanks so much to Kate Hagan for letting us share her amazing creation.

What you need to make this dessert

• 1 sponge using this recipe.
• 2 Tblsp Chambord liqueur.
• 1 custard mix (follow directions for pouring custard only a little thicker).
• 1 set lime jelly (made as per packet’s instructions).
• 1 set raspberry jelly (made as per packet’s instructions).
• 1 tin of peaches.
• 300ml cream whipped.
• 1 punnet raspberries.

Method

1. Make the Well and Good sponge cake. Follow the instructions for Swiss Roll on the back of pack.
2. Once cooked allow to cool and leave overnight before making trifle.
3. Add sponge to bottom of trifle bowl and add Chambord liqueur, or your favourite alternative.
4. Make instant custard. Pour half onto sponge.
5. Pour in green jelly.
6. Pour in remaining custard and arrange peaches evenly over the top
7. Add red jelly then top with cream and raspberries.