*Must use lactose or dairy free milk and cream for this recipe
**we recommend a shop bought gluten free cake for this recipe, however do check the ingredients.
In a separate bowl, whisk double cream until it is softly whipped. Fold the sugar and vanilla into the whipped cream, then set aside.
Cut 8 passion fruits in half, scoop pulp into a small bowl and stir in the orange juice. Slice the gluten free sponge in sizes and shapes suitable for the dish or glass wear you have chosen to use.
Lay the cake in the bottom of a trifle dish or glass bowl. Top this with a half of the passion fruit pulp, then spoon over half of the cream. Repeat the layers once more, topping off with a layer of cream.
Use the pulp from the last passion fruit and the reserved raspberries slices to decorate. The trifle will keep in the fridge for up to a day (decorate just before serving).