Lemon Berry Trifle

Lemon Berry Trifle Dairy Free Grain Free Egg Free GAPS friendly - Quirky Cooking

Hi everyone! I’m finally getting around to sharing this delicious Lemon Berry Trifle that I made up a while ago.  It was so quick to make all the individual layers with the Thermomix, and parts of the recipe can be made ahead of time so that it’s quick to assemble for a special occasion. The cake can be cooked, cooled, cut into squares and frozen (the cake recipe makes enough for two trifles, so freeze half); the lemon butter and berry coulis can be made up to a few days ahead, and the jelly and custard can be made when you are ready to put it all together.

I took this one to a BBQ recently, and it was very popular. It disappeared in record time – even the non-special-diet people loved it! How about trying it out this weekend? Mmmmm…

Lemon Berry Trifle Quirky Cooking Gluten Free Paleo Friendly GAPS friendly Grain Free
Putting together the trifle

The layers are made up of:

Basic almond cake
Blueberry jelly
Cashew custard 
Blueberries & strawberries
Lemon butter
Berry coulis


Note: You can find fine sea salt and vanilla powder for this recipe in my online store!
Here are the recipes for the layers and the instructions for assembling:

Lemon Berry Trifle
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Basic Almond Cake
  1. 80g macadamia or coconut oil
  2. 260g almond meal
  3. 1 tsp natural vanilla extract (click here for no alcohol/sugar vanilla)
  4. ¼ tsp fine sea salt
  5. ½ tsp bicarbonate soda
  6. 6 eggs
  7. 50g honey
Blueberry Jelly
  1. 300g frozen blueberries
  2. 100g water
  3. 2 Tbspns Great Lakes gelatin powder
  4. 40g honey (optional)
Cashew Custard
  1. 100g activated or raw cashews*
  2. 500g water
  3. 1 tsp natural vanilla extract (click here for no alcohol/sugar vanilla)
  4. 2 eggs
  5. 2 Tbspns Great Lakes gelatin powder
  6. 40g honey
  1. 1 punnet fresh strawberries, sliced
  2. 1 punnet fresh blueberries
Lemon Butter
  1. 80g coconut oil
  2. 50g honey
  3. 30g lemon juice
  4. ¼ tsp fine sea salt
  5. 2 eggs
Berry Coulis
  1. 500g berries (raspberries, strawberries, or mixed berries)
  2. 40g honey
Basic Almond Cake
  1. Preheat oven to 180C.
  2. Line a 25cm round cake tin with baking paper and set aside.
  3. Place vanilla bean into tm bowl and blend 30 sec/speed 9. Scrape down lid and sides of bowl with spatula.
  4. Add remaining ingredients to bowl and mix 1 min/speed 6.
  5. Pour mixture into lined cake tin and bake 30 mins, or until skewer inserted into centre of cake comes out clean.
  6. Set aside to cool, then cut into 2cm cubes. Place half the cubes into a large, flat dish, and freeze the rest for another time.
Blueberry Jelly
  1. Place all ingredients into the tm bowl and cook 10 mins/100C/ speed 3.
  2. Blend 30 sec/speed 6 to puree.
  3. Pour mixture over the cubed cake and freeze 30 mins to set.
Cashew Custard
  1. Mill the nuts for 10 sec/speed 9.
  2. Add the water and blend 1 min/speed 9.
  3. Place remaining ingredients into bowl and cook 7 mins/90C/speed 4.
  4. Pour into a large bowl and place in freezer to cool down for about 20-30 mins, or until cool but not set firm.
  5. If you accidentally leave the custard too long and it sets very firm, just put it back in the tm and cook 20 sec/37C/speed 4, or until it is smooth again.
Lemon Butter
  1. Place all ingredients into tm bowl, insert butterfly whisk, and cook 8 mins/80C/speed 3.
  2. Pour lemon butter into a bowl and refrigerate until cool.
Berry Coulis
  1. Place berries and honey into tm bowl and cook 10 mins/100C/speed 4.
  2. Strain through a fine mesh sieve to remove seeds, using a silicone spatula to press coulis through the sieve.
  3. Place in refrigerator to cool.
To Assemble
  1. Place half of the cubed cake soaked in jelly into a trifle dish.
  2. Spread a third of the custard over the cake.
  3. Scatter a third of the fruit over the custard.
  4. Dollop half of the lemon butter on top.
  5. Drizzle over a third of the raspberry coulis.
  6. Add the rest of the jelly cake cubes, spread over a third of the custard, and scatter over a third of the fruit, and top with the rest of the lemon butter.
  7. Spread the remaining custard on top, drizzle with the remaining coulis, and swirl coulis and custard together with a skewer, in figure eight patterns.
  8. Decorate with the remaining fruit.
  9. Place trifle in fridge to set (or freezer if you're in a hurry!), and serve once cold and firm.
  1. * You can use blanched almonds instead of cashews, or use 600g coconut milk instead of the cashews and water.
Quirky Cooking https://quirkycooking.com.au/

24 thoughts on “Lemon Berry Trifle

  1. Suzanne says:

    Hi Jo,
    This look like an amazing combination, I haven’t had trifle for ever. If I wanted to use agar agar powder instead of gelatine what would you advise?
    Thanks for all your amazing work.

  2. Suzanne says:

    Hi Jo,
    This looks amazingly yummy, I haven’t had trifle in ages. If I wanted to use agar powder instead of gelatine what would you recommend in terms of quantities + cooking times etc?

      • Allanah says:

        Am a little confused. Am halfway through making this but suddenly got concerned have read your advise incorrectly. When you say halve the amount is the 1tbls of agar powder but same amount of blueberries and water, and cooking time? Is that also the same case for the custard that is 1tbls agar everything else remains the same?

        • QuirkyJo says:

          Sorry I just saw your comment – if halving ingredients halve all of them! But cooking time will only be slightly reduced – for custard and jelly maybe reduce cooking time about 2 mins.

  3. Jodie says:

    Would I be able to use regular milk for the custard? And would i still need the gelatin or just use cornflour?

    I want to make for Christmas dessert but got guest don’t like nuts or coconut 🙁

    I will make this with cashew custard later on, sounds very yummy

  4. Emma says:

    Hi Jo 🙂 was wanting to make this for Christmas evening. Would it be ok to make and assemble Christmas Eve? Thanks ?

  5. Sandy says:

    Hey Jo – this looks so yummy! How long in advance can this be assembled???
    Thinking it would be perfect for Christmas Day
    Love you work!!! ?

  6. emma says:

    HI Jo, I want to make this for Christmas day but only have time on Christmas eve to make and assemble it. Would it be alright in the fridge for a day?

  7. Michelle says:

    I want to make two of these for Christmas Day and Boxing Day
    If i double the ingredients, would that alter the cooking times?
    Am I better to do separately?

  8. Gillian says:

    Hi Jo I notice that most of the parts of this recipe have honey in them. Is the honey just for sweetness or does it perform some other important role? My body wouldn’t tolerate that much sugar, I’d actually like to able to leave it all out. Would the recipe still work? Thanks

    • Amber Thomas says:

      I have the same question 🙂 Would love to know if this can be omitted or swapped out with xylitol or stevia.

  9. Harmony says:

    Hi Jo, I don’t have a thermomix, but I do have a very good food processor. Any tips for cooking times/blending times for this recipe?

  10. Maria says:

    Thanks for the amaizing recipe!
    My son is allergic to egg, could it works as an EGGFREE version using chia egg instead?

  11. Maria says:

    Hi Jo

    What would you recommend for the cake if you can’t have almonds? They cause too much inflamation for me including hazelnuts. I can have other nuts but some kids are anaphylactic. Could I use buckwheat flour?

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