Gluten Free Salted Caramel and Chocolate Trifle - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-salted-caramel-and-chocolate-trifle

Posted On: 21st December 2020

I love a trifle, this one has turned into a family favourite with a gluten free salted caramel swiss roll made completely from scratch, an irresistible chocolate mousse layer and a salted caramel cream top there is nothing not to love. To make it extra special add in Baileys Chocolat Luxe and Baileys Salted Caramel, to keep it alcohol free just leave them out/switch to flavourings, it is super scrummy either way!

Gluten Free Salted Caramel and Chocolate Trifle

Ingredients

Salted Caramel
200g granulated sugar
90g salted butter
120ml double cream
1tsp salt

Cake
4 eggs
100g caster sugar
100g gluten free plain flour
1tsp baking powder

Chocolate Mousse
300ml double cream
3tbsp icing sugar
200g milk chocolate
50ml Baileys Chocolat Luxe (optional)

Topping
200ml double cream
1tbsp icing sugar
25ml Baileys Salted Caramel or 1tsp salted caramel flavouring
120g bag Cadburys Caramel Nibbles

Preparation Time: 1 Hour
Cooking Time: 30 Mins

This recipe contains

Dairy, Egg, Soya

Method

1. Firstly we need to make the salted caramel as it needs to cool, as this is cooling we can make the cake. Place the sugar in a pan, using a spatula stir it around to prevent it burning until it is all melted and turned an amber colour.

2. Once melted rapidly stir in the butter until melted, be careful but fast as it the liquid will bubble. If the oil from the butter separates remove from heat and whisk until it combines again. Once all melted leave on the heat for 2 mins without stirring.

3. Slowly stir in the cream, again it will bubble so be careful as it is very hot. Once combined leave to boil for 1 minute. Remove from the heat and stir in the salt. Leave to cool, it will thicken as it cools too.

NB We actually make double this caramel recipe, keep it in the fridge to use on puddings and ice cream, it is easier to make the caramel with slightly more ingredients unless you have a small enough pan to use. The caramel can be kept in the fridge for a month.

4. As the caramel is cooling make the swiss roll. Separate the egg whites and yolks into two bowls.

5. Weigh out the sugar in a bowl. Using an electric whisk, whisk the egg whites to stiff peaks then add 2tbsp of the weighed out sugar to whites and whisk in.

6. Add the rest of the sugar to the yolks and whisk with either and electric whisk or hand whisk until thick, pale and creamy.

7. Pour the yolk mix into the whites and gently fold, sift in the flour and fold this in too until fully combined.

8. Line a swiss roll tin with baking parchment, pour in the cake mix and spread to fill the tin. Place in an oven preheated to gas mark 4 and bake for 10-12 mins until browned and springy to the touch.

9. Remove from the oven and allow to cool slightly. Don't allow to go fully cold as we need to train it so it doesn't break when rolled. When slightly cooler, get another piece of grease proof paper, sprinkle some sugar on it and flip the cake onto it so it is top side down on the paper. Place this on a damp tea towel, not wet just damp. We then need to tightly roll the cake into the paper and tea towel (roll from the short side not long) and leave to cool for about an hour.

10. Unroll the swiss roll and it should try and roll back up slightly. This training will stop the swiss roll splitting when you roll it up. Spread over some of the salted caramel sauce a few tablespoons should be enough to give it a light spread but you can add more if you like but don't over load it. Spread over the entire inside of the cake and then tightly roll up using the greaseproof to help get that first roll nice and tight.

11. Trim off the untidy ends of the swiss roll then allow it to go completely cold if it isn't already. Slice into about 10-12 and half those slices, place tightly in the bottom of a trifle dish and then use some stood on there ends against the side of the bottom to line the edge.

NB: We have melted some extra chocolate to dribble down the side of the bowl for decoration, this is optional, just melt a couple of squares of chocolate and use a spoon to drip it down the sides.

12. Next step is the chocolate mousse. Whisk 300ml of double cream with icing sugar until stiff. Set aside.

13. In a bowl break up the chocolate, either milk or dark chocolate works depends how rich/bitter you want it. Place in a microwave, blast for 30 seconds, stir and repeat until all the chocolate is melted. Pour this into the whisked cream and quickly fold in as it will begin to set quite fast, add in the chocolate Baileys if using and stir well.

14. Spoon the mousse into the centre of the trifle filling the crater left by the cake, load up and spread out towards the sides then roughly level the top, place in the fridge to firm up, it doesn't need to be fully set to take the cream.

15. Whisk 200ml double cream with icing sugar until stiff then add the salted caramel Baileys (alternatively you can buy Salted Caramel Baileys cream ready made) or flavouring and stir in, load this straight on top of the mousse layer.

16. Place Cadbury Caramel Nibbles round the edge of the cream layer, against the edge of the bowl and then dot the rest on top. If you like pour some of the salted caramel you made onto the top too.

17. Place the trifle in the fridge for at least 4 hours to set fully, ideally overnight so the mousse sets nice and firm then serve!

This recipe makes 8 servings
Nutritional info per servings