Trifle is a must have on many dessert tables on Christmas Day and your family and friends will absolutely love this keto trifle filled with raspberries
Prepare jelly as per the directions and set in the fridge in a rectangle container
Prepare the custard as per the recipe and store in the fridge until completely chilled
Whip cream to soft peaks
Sponge Cake
Preheat the oven to 180C/350F and line a lamington tin with baking paper. (A lamington tin is 30cm x 20cm x 3.5cm)
With an electric mixer beat together the egg whites, whole eggs, sweetener and vanilla on high for 5 minutes until thick and airy
Combine almond flour, baking powder & salt in a small bowl and mix through
Lightly sprinkle the dry mixture into the egg mixture and gently fold in to combine
Spread into a lined lamington tin and place in the oven. Bake for 10-12 minutes until golden brown. Keep an eye on it as almond flour can brown very quickly
Assembly
Cut the jelly and sponge into square pieces
Arrange one layer of cake squares in the bottom of your serving bowl. Use approximately one third of your cake pieces. You do not need to cover the base of the bowl completely just randomly place the pieces
Arrange one third of the jelly squares over the top of the cake layer
Spoon over approximately one third of the custard mixture, trying to get it into all the space between the squares
Repeat all three layers two more times, until all your sponge cake, jelly and custard has been used
Top with whipped cream then sprinkle over raspberries and almonds
Video
Notes
Prep time doesn't include setting the jelly or cooling the cake. Serves 10 peopleNorth Americans - Try this raspberry sugar free jello
Note this is based on the ingredients we used, nutritional information may very depending on the ingredients used.