Low carb Christmas trifle

Looking for a low carb, sugar free Christmas dessert that is an absolute show stopper? This delicious trifle recipe is certainly impressive and guaranteed to have everyone talking and fighting for the last spoon full.

SERVES: 12

INGREDIENTS

You will need

2 x packets of Noshu 99% Sugar Free Vanilla Velvet Cake mix (one for the cake and one for the custard)

1 batch of our sugar free custard (see below)

Your favourite sugar free jelly

Whipped cream

Fresh Raspberries or other fruits of choice

100mls sweet sherry or port (if you want an adult version)

Sponge

1 x packet Noshu 99% Sugar Free Vanilla Velvet Cake mix
3 x extra large eggs
1 cup (250mls) milk / nut milk
120g (7 tbsp) nuttelex or butter

Custard

600ml milk
120g or 6 large egg yolks
120g Noshu 99% Sugar Free Vanilla Velvet Icing mix
80g Noshu 99% Sugar Free Vanilla Velvet Cake mix

METHOD

Sponge

Preheat the oven to 170°C (160°C fan forced). Grease and line the base of your baking tin with baking paper.

In a mixing bowl, combine packet cake mix, milk (or water), eggs and melted dairy-free spread (or melted butter).

Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.

Pour the batter into a 20 cm round (or square) cake tin and cover with foil, leaving room for the cake to rise in the centre.

Remove the foil cover after 50 minutes baking time, then cook for a further 10–15 minutes, or until a skewer comes out clean.

Remove cake from tin and place on a wire cooling rack to cool completely.

Notes: Do not ice the cake, you need the frosting mix for the custard.

Using smaller or larger tins will affect baking time. See our website for a guide.

The cake can also be baked as a circle or a square depending on how you wish to assemble your Trifle.

Custard

Heat milk over a medium heat until it simmers. Keep heat low to avoid burning the milk.

Meanwhile, whisk together egg yolks and icing mixture until thick and pale. Then add in the 80g of Vanilla Velvet Cake mix and whisk until well combined.

Pour 5 tbsp of hot milk slowly into your egg mixture to bring eggs up to temperature. Gradually add the rest of your milk while continuously whisking.

Pour the custard mixture back into the pot and continuously whisk over a medium heat until mixture becomes very thick then remove from heat.

Place custard into a serving bowl. Cover with cling film (make sure the cling film is touching the top of the custard so it doesn’t form a skin).

Refrigerate until chilled and set.

Jelly

To make the jelly, follow the instructions on the packet of your favourite sugar free jelly. We also like to add in some Port to taste for an adults only version.

We will be adding the jelly as a liquid when assembling the trifle so set aside to cool once combined.

Whipped Cream

In a large mixing bowl whip 300mls of thickened cream with 20g Noshu Vanilla Velvet Frosting mix until soft peaks form, make sure you don’t overwhip your cream or your mix will split and won’t be able to be saved. Only whip this up before you need to use it

Assembling your Trifle

Find a large serving bowl you can fit in the fridge.

Layer your Trifle as you prefer. We like to start with a base of custard so ensure you divide the custard into 2 even portions. Use 1 for the base.

Pour one batch of the custard into the base of your trifle dish and set in the freezer for about 30 minutes – 1 hour until slightly firm.

Divide the cool jelly liquid into 2 portions.

Gently pour 1 portion of cool jelly liquid slowly over the set custard. If you’re not careful there won’t be a clear line between jelly and custard, so we recommend spooning it in slowly.

Add fruit of choice to the jelly layer. Cover with cling film and place Trifle in the fridge to allow the jelly to completely set.

You can add several layers of sponge cake to the Trifle if desired (we use 1 for this recipe).

Sit a layer of sponge cake over the jelly mix. You can drizzle the sweet sherry to the top of the sponge layer if you want to make an adult version.

Apply an even layer of whipped cream to the top of the sponge layer.

Add the 2nd portion of custard gently over the top of the cream layer. Cover with cling film and let this set in the fridge for 2 hours or freezer for about 30 mins until firm but not frozen.

Once the second layer of custard is firm, very gently spoon or pour in your second layer of jelly and add fruit to finish the Trifle.

Add the 2nd portion of the jelly mix gently over the custard then add fruit to finish the Trifle.

Place in the fridge until the Trifle is fully set.

Serve and impress 😉

Noshu sugar free low carb Christmas trifle

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