For the custard
600ml pot lactose free double cream
1 vanilla pod, seeds scraped
4 large egg yolks
1 tbsp cornflour
50ml elderflower cordial
2 tbsp golden caster sugar
For the ginger jelly
350ml ginger wine
3 sheets leaf gelatine, soaked in cold water for 5 mins
For the sponge base
200g gluten free cake, broken into small chunks
For the strawberry marinade
400g punnet of strawberries, hulled and halved
3 tbsp golden caster sugar
1 tbsp balsamic vinegar
For the vanilla cream
600ml lactose free double cream
1 tsp vanilla bean paste
50g icing sugar
Serves - 6
For the custard, heat the lactose free double cream and vanilla in a medium saucepan and bring to the boil.
Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream.
Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
Put the gluten free cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set.
Once set, pour the lactose free custard onto the trifle base and leave to set in the fridge overnight.
The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so.
Spoon the strawberries on top of the custard, along with the balsamic juices.
Whisk the lactose free double cream, vanilla and icing sugar together, then spoon on top of the trifle to serve.
Recipe adapted from: Good Food