Lower 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

1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
Fresh raspberries or other fruits of choice for layering
20 cm round cake tin
Trifle dish

Sponge

340 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix
2 x extra large eggs
100 g butter or non-dairy spread (melted)
3/4 cup milk/ nut milk or water

Custard

600 ml milk
6 x extra large egg yolks
60 g Noshu Vanilla Frosting Mix
40 g Noshu 98% Sugar Free Vanilla Velvet Cake Mix

Whipped cream

20 g Noshu Vanilla Frosting mix
300 ml thickened cream

Jelly

1 x pack low sugar jelly
100 ml sherry or port (omit for a non-alcoholic version)

METHOD

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

For the sponge

In a mixing bowl, combine Vanilla Velvet Cake Mix, milk (or water), eggs and butter (or non-dairy spread). Beat with an electric mixer using the whisk attachment on medium speed for two minutes.

Pour the batter into your cake tin and cover with foil, leaving room for the cake to rise in the centre.

Bake for 35 minutes then remove the foil and bake for a further 10 minutes, or until a skewer inserted in the middle comes out clean. Remove cake from tin and place on a wire cooling rack to cool completely.

For the custard

In a medium saucepan, stir your milk over low-medium heat until simmering. Remove from the heat and leave to cool slightly.

In a small bowl, whisk together egg yolks and vanilla frosting mix until thick and pale in colour. Add in the 80g of cake mix and whisk until well combined.

Pour 5 tbsp of your warmed 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 saucepan and continuously whisk over a medium heat until mixture becomes very thick then remove from heat.

Pour custard into a bowl and 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, simply follow the pack instructions on your favourite low sugar jelly, adding in some sherry or port if using, but do not refrigerate to set as you will be adding the jelly as a liquid when assembling the trifle. Set it aside to cool instead.

Whipped Cream

In a large mixing bowl, whip 300 ml of thickened cream with 20 g Noshu Vanilla Frosting Mix  with an electric mixer on medium speed until soft peaks form.

Assembling your Trifle

Pour half of your custard into the base of your trifle dish and place in the freezer for 30 minutes or until slightly firm.

Gently pour half of your cooled jelly liquid slowly over the set custard. If you are 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 and cover with cling film. Place Trifle in the fridge for at least 2 hours or until the jelly is completely set.

Once the jelly is set, place your cake on top. You can drizzle some sherry on top of the sponge layer if using. You can also slice the cake in half lengthways to make two layers of sponge, but we use one in this recipe.

Apply an even layer of whipped cream on top of the sponge cake then layer the remaining custard gently over the top. Cover with cling film and let this set in the fridge for 2 hours or freezer for 30 minutes until firm but not frozen.

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

Place in the fridge for at least 4 hours or until the Trifle is fully set. Serve and impress 😉

Noshu sugar free low carb Christmas trifle

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