Growing up, in the spring and summer my big sister Colleen often made trifle for any special occasion. Her trifle was always one of my favourites on her brunch menu. In her recipe she used Bailey’s Irish Cream in her custard. It tasted amazing, however I cannot handle the sugars in Irish cream, so I used a little local raspberry brandy instead. As for the cake in this recipe I used a packaged GF yellow cake mix by Bob’s Red Mill and made some adaptations to the recipe to make it egg free/vegan.