Being sugar free doesn’t mean you have to miss out on the old favourites. We aim for all our recipes to be ones you can share with friends and family who may not be sugar free like you yet they won’t know the difference. This trifle is definitely one to share.
- Serves : 8 – 10
- Degree of difficulty : Lots of parts but each is easy
- Bowl size : Medium size glass bowl or 8-10 individual glasses for that extra special presentation
You will need
Half a Buttercake. Click here for the Buttercake recipe
3 cups (750ml) of jelly
2 cups (500ml) custard
1 cup fresh or frozen raspberries
1 cup strawberries, hulled and sliced
2 tablespoons brandy (optional)
Additional fresh raspberries and strawberries for decorating
Get started early!
The day before you want to serve, make the Buttercake and the jelly.
What about the Jelly?
We were challenged by this one as we try to stay away from artificial sweeteners and that is what “lite” packet jellies are full of. So here’s an alternative (it does contain some fructose but per serve it will be a very small amount).
2 cups (500ml) of boiling water
1 tablespoons powder gelatine
1 cup (250ml) of undiluted Natural Cordial Company cordial (we used Apple & Raspberry). Blend to your taste, if you want a sweeter jelly add more cordial and less water.
- Dissolve gelatine in boiling water
- Add undiluted cordial to water and gelatine
- Pop in the fridge for a good couple of hours or preferably overnight
Custard – you’ll never go back to powder!
There are a lot of ways to make custard. We use this recipe as it is quick, simple and uses whole eggs (no wastage).
2 cup (500mls) of milk
2 tablespoons of cornflour
1 teaspoon of vanilla powder (alternatively can use vanilla essence)
1/4 cup The Sugar Breakup Dextrose (or more or less to taste)
- Whisk eggs, cornflour and milk together in a saucepan until smooth.
- Place the saucepan on a medium heat on the stovetop and continue to whisk until custard becomes creamy.
- Remove from heat, whisk in The Sugar Breakup Dextrose and vanilla.
All together now….
- Cut the buttercake in half and store or freeze one half for another day. Using your hands crumble the buttercake into the bottom of the bowl and sprinkle with 1 tablespoon of brandy (optional).
- Layer half the jelly on top of the buttercake followed by half the raspberries and strawberries and top with half the custard.
- Do a second layer of buttercake followed by remaining jelly, raspberries, strawberries and custard.
- Cover and refrigerate for at least a couple of hours to settle, best overnight.
- Top with additional fresh berries before serving.
Need some extra help?
What about the cream?
If you want it, go ahead and add it! Beat cream until soft peaks and add just before serving topped with fresh berries.