Christmas Trifle

A delicious, light and guilt-free Christmas dessert that will add colour to any Christmas table!

Serves: 8


Prep Time: 10 Minutes Prep, 30 Minute Cook Time

Ingredients:

  • Lakanto Sponge Cake Chopped into 3cm pieces
  • Lakanto Chantilly Cream (See Recipe below)
  • Lakanto Cranberry Jelly room temperature (See Recipe below)
  • Lakanto Custard (See Recipe)
  • 1 Cup of fresh strawberries
  • ½ Cup Blueberries
  • ½ Cup Raspberries 

Method:

  1. Using which ever serving vessel you prefer
  2. Start by layering in a small amount of Jelly and Chopped Sponge chill until set approx. 30 min
  3. Next add a layer of Custard and return to the fridge approx. 10 min
  4. Carefully add anther layer of jelly with the fruit and set in the fridge
  5. Finally, once set pipe the Chantilly cream on top and finish with fresh fruit.
  6. Place back in the fridge and serve

 

For the Chantilly Cream:

Ingredients:

  • 3 Cups - Whipping Cream
  • 1/3 Cup - Lakanto Monkfruit Classic Sweetener
  • ¼ tsp - Vanilla Essence

Method

  1. Whip the cream until it forms soft peaks
  2. Add Lakanto Sweetener and Vanilla
  3. Place into a bowl and refrigerate.

For the Vanilla Custard:

Ingredients:

  • 1 Cup Milk
  • 1 Cup Thickened Cream
  • 1 Vanilla Bean
  • 4 Egg Yolks
  • 1 Tablespoon Cornflour
  • 1/3 Cup Lakanto Monkfruit Classic Sweetener

Method:

  1. Mix all the ingredients together in a small pot
  2. Place on a low heat and stir continuously until the mixture begins to thicken
  3. Allow the custard to bubble as this helps to cook out the cornflour
  4. Once the Custard is thick remove from the stove and place in a Kilner Jar or Bowl
  5. Cover the custard with greaseproof Paper touching the custard this will stop a skin forming.
  6. Chill and use as required

 

For the Jelly:

Ingredients: 

  • 2 Tblsp Sugar Free Cranberry Concentrate (Dynamic Health)
  • 1 Litre Water
  • 1 Cup Sugar Free Syrup 
  •  2 Tbsp Vegan Gelatine Powder
  •  4 Tbsp Chopped Dried Cranberries
Method:
  1. Heat the Cranberry Juice with the Syrup until warm - do not boil
  2. Dissolve the Gelatine in 4 Tbsp hot water and add to the Cranberry Juice
  3. Allow the mixture to cool slightly
  4. Place in a bowl or serving dish
  5. Cool for 30 minutes in the fridge and add the chopped cranberries
  6. Stir the mixture just before it begins to set
  7. Use as required.

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