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Trifle

Trifle

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Serves: 10
V
MacroValue
Carbs:6 g
Fat:42 g
Protein:8 g

Ingredients:

For the Sponge:

  • 5 Free Range Eggs
  • ¼ cup Sweetener
  • 1 tsp Vanilla Extract
  • cup Almond Flour
  • cup Coconut Flour
  • 1 tsp Baking Powder
  • pinch Salt
  • 1 cup Boiling Water

For the Custard:

  • 2 cup Cream
  • 6 Free Range Eggs
  • 2 ¼ tbsp Sweetener
  • 2 tsp Vanilla Extract
  • pinch Lite Seasoner

For the Assembly:

  • 22 g Raspberry Sugar Free Jelly Sachets
  • 1 Batch Custard
  • 2 cup Cream
  • 2 Punnets Strawberries

Cooking Instructions

  1. Prepare the jelly as per the directions on the sachet
  2. Add 1 punnet of chopped strawberries to the jelly and allow to cool

Custard:

  1. Add the vanilla extract, salt and cream to a small saucepan and heat over a medium heat, stirring occasionally until just boiling, then remove from the heat
  2. Meanwhile, whisk the egg yolks and sweetener together in a small bowl until well combined
  3. Slowly pour the cream mixture over the egg yolks, whisking continuously
  4. Return the mixture to a clean saucepan and cook over a medium-low heat, stirring continuously, until the mixture begins to thicken, it should coat the back of a spoon
  5. While the custard cools whip the cream until soft peaks form

Sponge Cake:

  1. Preheat the oven to 180° C and line a 30x20cm tin with baking paper
  2. With an electric mixer beat together the eggs, sweetener and vanilla on high for 5 minutes until thick and airy
  3. Combine almond flour, coconut flour, baking powder and salt in a small bowl and mix through
  4. Lightly sprinkle the dry mixture into the egg mixture and gently fold in to combine
  5. Add the boiling water and mix
  6. Spread into a lined tin and place in the oven. Bake for 10-12 minutes until golden brown. Keep an eye on it as almond flour can brown very quickly

Assembly:

  1. Cut the jelly and sponge into square pieces
  2. Line the bottom of your serving bowl with one third of the whipped cream
  3. Arrange one layer of cake squares on top of the whipped cream. Use approximately one third of your cake pieces. You do not need to cover the base of the bowl completely just randomly place the pieces
  4. Arrange one third of the jelly squares over the top of the cake layer
  5. Spoon over approximately one third of the custard mixture, trying to get it into all the space between the squares
  6. Repeat all four layers two more times, until all your sponge cake, jelly and custard has been used
  7. Top with remaining whipped cream then sprinkle over strawberries

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Trifle

Ingredients:

For the Sponge:

  • 5 Free Range Eggs
  • ¼ cup Sweetener
  • 1 tsp Vanilla Extract
  • cup Almond Flour
  • cup Coconut Flour
  • 1 tsp Baking Powder
  • pinch Salt
  • 1 cup Boiling Water

For the Custard:

  • 2 cup Cream
  • 6 Free Range Eggs
  • 2 ¼ tbsp Sweetener
  • 2 tsp Vanilla Extract
  • pinch Lite Seasoner

For the Assembly:

  • 22 g Raspberry Sugar Free Jelly Sachets
  • 1 Batch Custard
  • 2 cup Cream
  • 2 Punnets Strawberries

Cooking Instructions

  1. Prepare the jelly as per the directions on the sachet
  2. Add 1 punnet of chopped strawberries to the jelly and allow to cool

Custard:

  1. Add the vanilla extract, salt and cream to a small saucepan and heat over a medium heat, stirring occasionally until just boiling, then remove from the heat
  2. Meanwhile, whisk the egg yolks and sweetener together in a small bowl until well combined
  3. Slowly pour the cream mixture over the egg yolks, whisking continuously
  4. Return the mixture to a clean saucepan and cook over a medium-low heat, stirring continuously, until the mixture begins to thicken, it should coat the back of a spoon
  5. While the custard cools whip the cream until soft peaks form

Sponge Cake:

  1. Preheat the oven to 180° C and line a 30x20cm tin with baking paper
  2. With an electric mixer beat together the eggs, sweetener and vanilla on high for 5 minutes until thick and airy
  3. Combine almond flour, coconut flour, baking powder and salt in a small bowl and mix through
  4. Lightly sprinkle the dry mixture into the egg mixture and gently fold in to combine
  5. Add the boiling water and mix
  6. Spread into a lined tin and place in the oven. Bake for 10-12 minutes until golden brown. Keep an eye on it as almond flour can brown very quickly

Assembly:

  1. Cut the jelly and sponge into square pieces
  2. Line the bottom of your serving bowl with one third of the whipped cream
  3. Arrange one layer of cake squares on top of the whipped cream. Use approximately one third of your cake pieces. You do not need to cover the base of the bowl completely just randomly place the pieces
  4. Arrange one third of the jelly squares over the top of the cake layer
  5. Spoon over approximately one third of the custard mixture, trying to get it into all the space between the squares
  6. Repeat all four layers two more times, until all your sponge cake, jelly and custard has been used
  7. Top with remaining whipped cream then sprinkle over strawberries