Easy Vanilla Trifle (vanilla pastry cream + homemade plum compote)

This simple and fresh gluten-free plum dessert is amazing! The layered dessert combines creamy vanilla custard with a tangy fruit topping and crushed cookies. Perfect for individual servings, this mini glass dessert is gluten-free, easy to prepare ahead of time, and makes a great option for dinner parties, family gatherings, or celebrations.

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About this layered dessert

These individual dessert is super easy to make, gluten-free, and can be made ahead of time. For more gluten-free plum dessers, here is the link this popular plum crisp!

The glass cup dessert combines a creamy vanilla custard with a juicy homemade plum compote that creates a delicious balance of flavors and textures. It’s end up with a cookie crumble that adds crunchiness.

It’s very easy and quick to make. You can make the vanilla cream and the plum compote in advance and assemble the trifle at the last minute before serving it. Great option for dinner parties, family gatherings, celebrations, or just because.

Ingredients

The main ingredients of the recipe are:

• Milk: whole milk for the best results.
• Vanilla extract: adds flavor. The best quality vanilla extract you can get. The pastry cream is the base of the dessert.
• Butter: unsalted butter.
• Eggs: room temperature eggs are better.
• Plums: fresh ripe plums, but firm. You can use the seasonal fruit you prefer.
• Corn starch: to thicken.
• Cookies: gluten-free crushed cookies. Choose your favorites.

How to make this individual glass dessert

For the vanilla pastry cream:

In a medium bowl, beat the egg yolks, egg, cornstarch, and sugar with a hand whisk. Set aside.

Heat the milk in a deep saucepan until it begins to boil. Remove from the heat and pour into the egg yolk mixture while mixing constantly with a hand whisk.

Pour the mixture back into the saucepan and continue stirring with the hand whisk until it starts to boil. Remove from the fire. Add the vanilla and butter, and mix.

Place the vanilla pastry cream in the cups and cover with plastic wrap in contact with the cream.

For the plum compote:

Cut the plums with peel into large cubes. Place the plums in a deep saucepan, sprinkle with sugar and drops of lemon juice, and cook over low heat until tender, but firm, and syrup forms. Remove from heat and let cool.

Dessert assembly:

Drop spoons of pastry cream on the base, place plum compote on top of the cream, and finish with crushed gluten-free cookies.

Storing

Can I make the pastry cream ahead of time? Yes, you can make the vanilla pastry cream and the plum compote in advance and assemble the dessert before serving. Keep the custard covered with plastic wrap touching the surface of the cream and store it in the refrigerator until ready to assemble. Keep leftovers covered in the refrigerator for 2 days. It’s better to store separatly, the fruits from the cream.

Variations

• Plums: replace the plums with other seasonal fruit. This recipe works well with peaches, apricots, cherries, strawberries, or berries.
• Cookie: the gluten-free cookie you have on hand. A GF coconut cookie could be a perfect match!
• Dried fruits: add chopped toasted walnuts, pecans, or almonds for crunchiness.
• Serving Dish: serve the dessert in glass cups, jars, or a trifle glass bowl. It´s always best to be able to see the layers of the dessert.

For more plum desserts

• Plum crisp (easy and crunchy)
• Easy rice pudding (with plum compote)
• Plum tart (quick and easy)

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