Low-Carb English Trifle

Step 1Prepare the Keto Vanilla Custard by following this recipe. It's best if you prepare this the day before and refrigerate to ensure it's fully set before assembling.

Step 2Prepare the Madeira Cake by following the instructions here. Once cooked, place on a cooling rack. Make sure has cooled down to room temperature before assembling.

Step 3To prepare the berry layer, place all of the berries in a saucepan. Add 4 tablespoons of water and 3 tablespoons of sweetener (Allulose or Erythritol). Gently heat up over a low-medium heat, until the berries have fully thawed.

Step 4Use a ladle to transfer about ³/₄ cup (180 ml) of the berry sauce into a small bowl. To the bowl add 2 tablespoons of rum (you can add more rum or skip it altogether).

Step 5Place the gelatin leaves into a small shallow plate and add a few tablespoons of water to soak and soften.

Step 6Heat up the remaining berry sauce (the one without rum) over a medium heat. Once it's hot, add the softened gelatin leaves and stir until they carefully dissolved. Take off the heat and set aside until it has reached room temperature.

Step 7When you are ready to assemble the cake, put the cream with 2 tablespoons of powdered sweetener (Allulose or Erythritol) and vanilla extract into a bowl. Using an electric mixer, whip until stiff peaks form.

Step 8Cut the cake into 10 slices and then cut each slice into quarters.

Step 9Start by layering the trifle. Add half of the sliced cake to the bottom of a large trifle bowl (mine has 3.6 L capacity). Using a spoon, drizzle half of the berry sauce over the cake.

Step 10Add half of the custard and spread evenly on top of the cake. Then add half of the whipped cream. Top with the remaining cake slices and then drizzle the remaining berry sauce on top. Top with the remaining custard and use a spatula to spread evenly.

Step 11Pour the cooled berry sauce on top and then transfer into the fridge until the berry topping is fully set. This will take 1 to 2 hours.

Step 12Meanwhile, transfer the remaining cream into a piping bag and refrigerate.

Step 13Once set, use the piping bag to decorate the top of the trifle. A large star or a round tips will work best. Top with flaked toasted almonds (if you want to keep them crunchy, add the almonds just before serving). Refrigerate until ready to serve, and store for up to 5 days.

Step 14To serve, use a large spoon to scoop out each serving. Trifle is meant to be messy so don't worry about keeping it pretty!