In less than 30 minutes, you can have these gluten-free berry trifles ready to share with family and friends.
To a mixing bowl, add whipping cream, honey, lemon paste, pure vanilla extract and beat on medium-high speed until soft peaks form. What that means is, when you lift up the beater from the mixture, the whipped cream will look like a soft mountain peak that will flop over a bit at the top. It won't hurt anything in this recipe if you go a bit past the soft peaks stage, just definitely don't go past the stiff peaks stage and overwhip!
In the bottom of each cup, add 2 tablespoons of the lemon whipped cream. Next add two layers of berries. For these wine glasses, this meant about 10 berries, but that will vary based on the size of your glasses/cups and the sizes of your berries.
Next add 1 tablespoon of lemon whipped cream on top of the berries.
Finally, top with one pretty blackberry or raspberry for the finishing touch.
If not serving within the hour, place these in refrigerator. Remove from refrigerator about 15 minutes before serving, as the inside of the glasses can get some condensation from the cold and will need time to clear.
Serve with small spoons and enjoy!
Assembling each trifle takes about 2 minutes if you're trying to be careful to keep the sides clean for presentation.
There is a bit more whipped cream here than is needed for the 9 trifles so that you can taste test and add more of any of the flavorings if you'd like or just so you can sneak a few bites without guilt!
You can double this recipe to make 18 trifles, buying a pint of whipping cream for that. You can quadruple this recipe to make 36 trifles, buying a quart of whipping cream for that.