Berry Trifle Mess w/ Meringue (GF, DF)

Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. In my family we usually have Trifle and Pavlova for dessert so I thought about mixing the two. What I’ve come up with is like eating Trifle and Eton Mess – let’s call it Berry Trifle Mess.

The meringue layers in this dessert add a sweet crunch that gives added texture to the traditional trifle. Kids will love this one.

The berry trifle mess can be made gluten and dairy free by using gluten-free sponge, non-dairy milk to make the custard and coconut whipped cream instead of normal cream.

Berry Trifle Mess: This Trifle has meringue added to the mix and the results are out of this world. Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. Can be made gluten and dairy free! Click through for recipe. www.isleofflora.com

Berry trifle mess options:

This berry trifle mess recipe gives you many options. You can make your own plain gluten-free sponge cake by following my best ever gluten-free sponge cake recipe. Or you can simply buy a gluten sponge or make one using a plain or vanilla gluten-free cake mix. You can buy store bought custard if you are in a rush or make your own with custard powder or from scratch (kudos). Finally you can make your own meringues or you can buy them already made. It’s really up to you to decide depending on your time-frame and want of effort. I haven’t added fruit jelly / Jel-O to this trifle but this can easily be added in as one of the layers, strawberry jelly / Jell-O would work well.

Berry Trifle Mess: This Trifle has meringue added to the mix and the results are out of this world. Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. Can be made gluten and dairy free! Click through for recipe. www.isleofflora.com

Trifle is an English dessert that has a long history. According to Wikipedia (which is never wrong) the earliest use of the word “trifle” dates back to 1587 where it was used to describe a type of custard. By the 1600s the term had evolved into describing custard with alcohol soaked bread. Its current version is much more appealing, but it is interesting to think about what the dessert might evolve into.

Berry Trifle Mess: This Trifle has meringue added to the mix and the results are out of this world. Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. Can be made gluten and dairy free! Click through for recipe. www.isleofflora.com

I used mixed berries as the main fruit, but you can add whatever fruit you like, tinned peaches and sliced banana work well too.

Once you have your core ingredients ready it doesn’t take much time at all to layer this berry trifle into one big pretty mess. Serve in individual glasses, jars or one large glass bowl.  If you are making the day before leave out the middle meringue layers and just top with meringue before serving as it will dissolve in the fridge if left in there overnight.

For best results with the meringue layers (so that they stay crunchy) I recommend getting all the ingredients ready the day before then just layering them up an hour or so before serving.

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Berry Trifle Mess: This Trifle has meringue added to the mix and the results are out of this world! Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. Can be made gluten and dairy free! Click through for recipe. www.isleofflora.com

Berry Trifle Mess: This Trifle has meringue added to the mix and the results are out of this world. Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. Can be made gluten and dairy free! Click through for recipe. www.isleofflora.com
Berry Trifle Mess w/ Meringue (GF, DF)
Print Recipe
A twist on a traditional dessert adds meringue to the mix. This will serve 6-8 people.
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Berry Trifle Mess: This Trifle has meringue added to the mix and the results are out of this world. Trifle is one of the most popular Christmas desserts, and it’s not hard to see why. Layers of sponge, fruit and custard with a hint of alcohol really makes a great combination. Can be made gluten and dairy free! Click through for recipe. www.isleofflora.com
Berry Trifle Mess w/ Meringue (GF, DF)
Print Recipe
A twist on a traditional dessert adds meringue to the mix. This will serve 6-8 people.
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Servings Prep Time
6 people 1 hour
Cook Time
30 minutes
Ingredients
Coconut Whipped Cream (Dairy Free Cream Option)
Servings: people
Instructions
  1. If using custard powder make custard according to packet instructions. Or make it from scratch (kudos to you).
  2. Cut your sponge cake into cubes about an inch in width.
  3. In your desired bowl / glasses push sponge down to make a layer, add 2 Tbsp sherry (optional, use rest of sherry in other layers),  berries, custard, meringue. Repeat this step in order until you have used all ingredients - finish with meringue layer. (TIP: Best to layer ingredients on the day as meringue will dissolve in the fridge overnight if you make a day ahead.) If making in individual glasses work simultaneously e.g. layer all sponge first then go on to next layer.
  4. Once all layers are completed top with whipped cream or coconut cream (see recipe instructions below) and top with more berries.
Coconut Whipped Cream (dairy free cream option)
  1. Place the cans of coconut cream in the fridge and chill for at least 24 hours. We want the cream to solidify and separate from liquid.
  2. When ready to make, open the cans and spoon out the solid cream into a bowl. Pour the remaining liquids into a separate container and refrigerate (can be used for something else).
  3. Once you have all the solidified cream from both cans placed in a bowl add the icing sugar and vanilla and mix on high using a hand mixer, until it is thick and whipped.
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