LCHF Trifle Recipe is not tested
Author picture Thermo Foodie and the Chef
created: 2017/01/04 changed: 2017/01/04

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LCHF Trifle


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Ingredients

Cake

  • 75 grams almond butter
  • 3 egg whites
  • 1.5 tablespoons xylitol or natvia
  • 1 teaspoon vanilla essence
  • 180 grams full fat cream cheese

Custard

  • 30 grams xylitol or natvia
  • 4 egg yolks
  • 1/4 teaspoon ground vanilla bean, (or 1 scraped vanilla bean or 2 tsp vanilla essence)
  • 400 grams whipping/pouring cream
  • 1 teaspoon xanthan gum (or 1 Tbs gelatin)

Jelly

  • 140 grams frozen raspberries
  • 1 tablespoon gelatin (15g)
  • 50 grams xylitol or natvia
  • 500 grams water

To Finish

  • 300 grams thickened cream
  • 200 grams fresh or frozen mixed berries (plus 200g optional extra)
  • fresh mint leaves
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Recipe's preparation

    Cake
  1. Preheat oven to 180 degrees
  2. Line a 20x20cm slice or cake tin with baking paper
  3. Place all ingredients into the mixer and blend 30 seconds / speed 4 / mc on
  4. Scrape down and mix 10 seconds / speed 4 / mc on
  5. Scrape onto lined tray and bake 15 minutes or until a skewer comes out clean, set aside to cool completely, (it’s a very moist, flat cake)
  6. Custard
  7. Without washing the mixer, place all ingredients for the custard in, cook 6 minutes / 80 degrees / speed 3 / mc on
  8. Remove all and set aside to cool
  9. Jelly
  10. Take the gelatin and 2 tbs of the water and mix together to bloom. Wash out the mixer, then place all ingredients for jelly in, cook 4 minutes / 70 degrees / speed 3 / mc on
  11. Allow to sit for 10 minutes, then strain through a fine strainer for clear jelly and set aside to cool (straining is optional)
  12. To Assemble
  13. Layer your trifle in a large serving dish or individual dishes, ½ of the cake, jelly and custard, then place into the fridge for 15 minutes. If you want pretty stripy layers, you will need to refrigerate in between each layer, then test its set before carefully adding the next layer
  14. Add the optional extra berries here if using
  15. Repeat with remaining ingredients and return to the fridge to set
  16. To Serve
  17. Insert butterfly attachment and whip cream on speed 3 until soft peaks. You will need to watch through the lid as the time will vary depending on your cream temperature and the heat of the day. Top trifle with cream, berries and mint to serve
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Until I made this recipe I'd never created my own...

    Submitted by Thermified For Life on 7. January 2017 - 20:25.

    Until I made this recipe I'd never created my own jelly, let alone used it with custard and cake to make my own trifle. My children have asked me to make just the jelly for them. My sister said she doesn't usually like trifle because she finds it too sweet and doesn't like sponge cake. She really enjoyed yours and said the thinness of the cake was a bonus. She could easily eat this trifle again and again. The recipe is easy to follow and makes an amazingly delicious dessert.

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  • The custard and jelly in this recipe are silky...

    Submitted by fiona.j on 4. January 2017 - 22:15.

    The custard and jelly in this recipe are silky smooth and totally yum!

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