Eton Mess Trifle

This Eton mess trifle was devised as a gluten free alternative for a friend avoiding the sticky stuff. Instead of using sponge fingers or cake, I thought it would be nice to adorn the top with pretty swirls of meringue and fresh strawberries.

It’s one of those dessert recipes that simply sings of the British summer and SW19. If you do want to add cake, you could lay sponge fingers or even slices of gluten free Madeira cake in the bottom of the trifle bowl, before following the rest of the steps.

While it’s not exactly free from sugar, at least there’s no gluten in this trifle recipe. There’s lots of fresh fruit too. Strawberry, cream and meringue are all in any traditional Eton mess recipe, this just contains jelly and custard too. Another British food classic.

Sprinkles aren’t necessary, but they do look good. You could add chocolate curls if you’re a fan of cocoa (and who isn’t?) This is my Eton mess dessert with a twist. A delicious Eton mess, pavlova and trifle hybrid.

Makes one medium trifle (serves 6-8)

Eton mess trifle ingredients

• Strawberry jelly, 1 pack (block)
• Strawberries, 2 punnets, halved
• Custard, 500g
• Extra thick double cream, 300ml
• Mini meringues, 1 pack
• Sprinkles, to decorate

Equipment

• Trifle bowl
• Measuring jug
• Silicone spatula

How to make Eton mess trifle

• Make the jelly according to pack instructions and pour into the bowl. Add one punnet of halved strawberries, then refrigerate overnight until the jelly is set.
• Add the custard and smooth the top with spatula to get a nice, even layer.
• Use the cream to top the trifle. You can just dollop it on, then smooth over with a spatula if needed.
• Add the meringues, the remaining halved strawberries, and sprinkles of your choice.

Related recipes:

• Mini shot glass trifles
• Gingerbread trifle
• Coconut & pineapple trifle
• Unicorn trifle
• White chocolate rocky road

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