50g golden caster sugar
1 tsp vanilla extract
400ml carton lactose free double cream*
9 passion fruits
2 blood orange, peeled and sliced
small punnet raspberries
3 thick slice of plain gluten free sponge cake**
*Must use lactose or dairy free milk and cream for this recipe
**we recommend a shop bought gluten free cake for this recipe, however do check the ingredients.
In a separate bowl, whisk lactose free double cream until it is softly whipped.
Fold the sugar and vanilla into the whipped lactose free cream, then set aside.
Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice.
Slice the gluten free sponge in sizes and shapes suitable for the dish or glass wear you have chosen to use.
Lay the cake in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp and a slice of blood orange, then spoon over half of the lactose free cream.
Repeat the layers once more, topping off with a layer of lactose free cream.
Use the pulp from the last passion fruit and slice of blood orange. The trifle will keep in the fridge for up to a day (decorate just before serving).
Recipe adapted from: Good Food