Gluten-free | Dairy-free | Sugar-free
Makes 1 large bowl to serve 10- 12
Why it’s delicious
For quite some time now, I have been living this wonderful healthy lifestyle, I have been forgoing trifle at Christmas and celebrations despite it being a true blue family tradition. Traditional trifles were always full of sugar, dairy, and gluten, so they have been on my no-go list up until now.
Helpful hints and tips
This recipe does require a bit of preparation to make the various components that make up your trifle, so plan ahead and give yourself a couple of days to reduce the stress of rushing through it.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
I also use Zero as Sugar Pure Erythritol, and Sweet As Fibre Syrup in this recipe. Both products are sugar and gluten-free and won't spike blood glucose levels, making them an excellent healthy alternative to refined sugar and syrups. Zero as Sugar has zero calories, and sweet as Fibre Syrup has only 16 calories per 10 grams, making it an excellent low-carb option for baking and sweetening food.
- 6 large eggs at room temperature
- 1 tsp pure vanilla extract
- 1 tsp cream of tartar
- 70 g (1.7 oz) Pure as Inulin Powder
- 70 g (1.7 oz) Zero as Sugar Pure Erythritol, processed to a fine powder
- 150 g (4.4 oz) arrowroot, sifted twice to remove any lumps
Simple sugar syrup
- 250 ml (8.4 oz) water
- 40 g (1.4 oz) Sweet As Fibre Syrup
- 2 tbsp Pure as Inulin Powder
- 1 star anise
- 1 cinnamon quill
- 500 g (1.1 lb) frozen mixed berries
- 2 tbsp Pure as Inulin Powder
- 1 portion of Almond Milk Custard (recipe on modkai.com | It’s free to join)
- 2 portions of Coconut Whipped Cream (recipe on modkai.com | It’s free to join)
- 6 tbsp sugar-free chocolate chips, roughly chopped
- 1 punnet of fresh blueberries
- 1 punnet of fresh strawberries, diced
- 4-5 dried rose buds, optional
- To make the sponge cakes, Preheat your oven to 160C (320F) and line 2 springform cake tins with non-stick baking paper on the base and sides.
- Crack the eggs into the bowl of a stand mixer along with the vanilla extract and whisk until light and very frothy.
- Mix together the cream of tartar, inulin and monk fruit sweetener. Set the whisk on high speed to incorporate the inulin mixture into the egg a teaspoon at a time, pausing between each addition to allow the dry ingredients to dissolve into the eggs.
- The yolks need to mix until they are very glossy, have quadrupled in size and are light and fluffy. This will take about 5-7 minutes of whisking on high speed.
- Sprinkle the arrowroot over the eggs and carefully fold in with a large serving spoon. Divide the egg mixture between the 2 cake tins and bake in the middle of the oven for 35-45 minutes or until the sponge is golden on top and holds its shape when lightly pushed on top.
- Immediately remove the sponge from the cake tins and place them on wire racks to cool completely. When cold, slice the sponge cakes into small cubes.
- To make the simple syrup add water, fibre syrup, inulin, star anise and the cinnamon quill to a small pot and bring to the boil. Reduce the mixture to a simmer and cook for 2 minutes. Remove from the heat and cool the liquid.
- To make the berry compote add frozen berries to a pot and gently heat on medium until the berries are soft. Do not allow the berries to boil as they will break up and be mushy. You want them to just defrost and hold their shape.
- Add the inulin to the berries and stir in. Allow the berries to cool completely.
- To assemble the trifle I normally select a glass bowl to show off the layers of trifle as it comes together. Make sure you have all your components ready and the ingredients are all sufficiently cooled.
- Start by adding half of the cubed sponge cake to the base of the bowl and drizzle over 5 tablespoons of simple syrup. Pour over half the custard and, using a slotted spoon, spoon over half the berries - leaving the berry juice in the pot. Sprinkle over half of the chocolate chips . Repeat the layering process, finishing the trifle off with a thick top layer of the whipped coconut cream.
- Top the cream with blueberries, diced strawberries, and if using , dried rose petals. Cover the trifle with cling film and allow it to set in the fridge for at least 2 hours and up to 24 hours before serving.