Gluten-Free Raspberry Trifle Recipe

Gluton Free rasberry trifle


  1. Preheat the oven to 200ºC fan oven/220ºC/ gas 7. Grease and line flat swiss roll tin 20x30cm.
  2. Beat together the eggs and sugar until creamy and thick.
  3. Add the lemon zest and flour and gently fold in. Pour into the greased tin and gently spread out.
  4. Bake in the oven for 10-12 minutes. The top should be lightly browned and spring back a little when pressed.
  5. Prepare a large sheet of greaseproof paper and sprinkle with sugar. Whilst the cake is still hot, turn out onto the sugared paper. Soften the jam by giving it a good stir, spread over the sponge and then roll up as tight as possible. Use the greasproof paper to help you roll it. Leave to cool and then cut into slices.
  6. Arrange the slices around the trifle bowl and then fill the bottom with the raspberries. Pour the Marsala evenly over the raspberries and the sponge.
  7. Add the vanilla custard.
  8. Beat the cream until it is fairly stiff. Soften the mascarpone cheese and fold into the cream. Put on top of the custard. Crumble the flake over the top. and leave in the fridge for an hour or so.



Swiss roll

  • 3 eggs
  • 1/2 mug/100g caster sugar
  • zest of a lemon
  • 2/3 mug/125g gluten-free plain flour
  • 1/2 x 370g good quality raspberry jam
  • 1/4 mug marsala wine or sherry
  • 400g raspberries
  • 500ml vanilla custard
  • 300ml cream
  • 200ml mascarpone cheese
  • 1 Cadburys flake







prep time

30 Minutes

cook time



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