Healthier holiday trifle

Nutrition content per serving^*

Energy: 198 calories (829 kJ) | Protein: 5.1g | Carb: 4.2g | Sugar: 3.9g | Total fat: 17.8g | Sat fat: 8.0g | Fibre: 1.8g | Sodium: 177mg | Serves 16 | Total time: 1 hour 45 mins

Prepare in advance

• 2 sugar-free raspberry jelly sachets (Aeroplane Jelly Lite)
• Healthier custard (recipe below)
• Healthier sponge cake (recipe below)

Healthier custard

• 600ml reduced-fat cream
• 5 egg yolks
• 2 tbsp natural sweetener
• 1 tsp vanilla extract
• Pinch of salt

Healthier sponge cake

• 4 large eggs, at room temperature, yolks and whites separated
• 1½ cups almond flour
• 1 tsp baking powder
• ¼ cup natural sweetener
• 1 tsp vanilla extract
• Pinch of salt

Whipped cream

• 2 cups heavy whipping cream, cold
• ¼ cup natural sweetener
• 1 tsp vanilla extract

Assembly

• 2 cups mixed berries of choice, including at least 6 large strawberries to decorate the side of the bowl
• ¼ cup milk of choice (we used unsweetened almond milk)
• 30g toasted flaked or slivered almonds, to garnish
  

Directions:

Prepare in advance

1. Make the jelly as per the directions and set in the fridge in a large rectangle container. Dice it into small squares when ready to assemble the trifle.
2. Make the healthier custard in advance (see below) and allow it to cool and thicken in the fridge.
3. Make the healthier sponge cake in advance (see below).
4. Whip the cream with the sweetener and vanilla to form soft peaks just prior to assembling your trifle.

Healthier custard

1. Heat the cream to just below boiling, do not allow to boil or it will split.
2. Whisk egg yolks in a large mixing bowl.
3. Very, very slowly mix all the hot cream into the eggs in the mixing bowl (not in the saucepan) to temper the eggs.
4. Wipe your saucepan clean to prevent sticking. Pour the custard back into the saucepan. Mix in the sweetener, vanilla extract and salt.
5. Return the saucepan to the lowest-possible heat and continually whisk your custard (mainly around the edges) until it thickens enough to coat the back of a spoon. Note that your custard will continue to thicken as it cools.
6. Strain the custard if it has lumps, or blitz with a stick blender until smooth.
   

Healthier sponge cake

1. Preheat the oven to 180°C fan forced and line a square or rectangle cake tin with baking paper.
2. With an electric mixer, beat the egg whites until light and fluffy and set aside.
3. Beat the egg yolks with the sugar and vanilla extract on high for 5 minutes until thick and airy. Mix the dry ingredients in a small bowl until well combined.
4. Pour the egg whites and the egg yolk mixture over the dry ingredients and gently fold in, using minimal stirring but ensuring the batter is well combined. Pour the batter into the prepared cake tin and smooth out the top.
5. Bake in the oven for about 15-20 minutes or until the cake is cooked in the centre (place a toothpick or skewer in the centre and if it comes out clean, the cake is done). Allow the cake to cool until ready to assemble the trifle.
6. Just prior to assembling the trifle, cut the cake in half then into small 2.5cm cubes.
   

Assembly

1. Cut 6 large strawberries into thin slices (approx. 6 slices per strawberry) and stick a row of them around the bottom edge of the trifle bowl, facing outwards.
2. Lay half of the cake pieces on the bottom of the trifle bowl and drizzle 2 tbsp of the milk.
3. Add another row of strawberry segments around the side of the bowl, just above the first row of strawberries.
4. Sprinkle 3/4 cup of berries on top of the cake and half of the cubed jelly.
5. Pour half of the cold custard over the jelly (not warm or it will melt the jelly).
6. Repeat the layers once more, starting with the cake, then the berries, then the jelly, then custard.
7. Smooth off the top and decorate with whipped cream, remaining berries, and slivered almonds.
8. Store in the fridge for a minimum of 6 hours (or overnight) and keep it chilled until ready to serve.