Like many traditional British desserts, trifles aren’t known for being particularly healthy, but this updated version helps redress this balance whilst still retaining that show stopper quality.
Ingredients
- 1 tsp vanilla extract
- 170g Total Sweet Xylitol
- 180g Margarine, block
- 130g self-raising flour
- 3 medium eggs at room temperature
- 150g frozen blueberries defrosted
- 15g Total Sweet Xylitol
- 70g custard powder
- 60g Total Sweet Xylitol
- 600mls milk
- 2 tsp vanilla extract
- 350g fromage frais (add 10g of Total Sweet Xylitol for extra sweetness if needed)
- 50g high cacao chocolate, with a lower sugar content (try Lindt Noir, 90%)
- 100g defrosted blueberries
Method
- Pre heat the oven to 200oC, 180oC fan, gas mark 6.
- Line a 32cm x 24cm Swiss roll tray with baking parchment.
- Place the margarine, Total Sweet and vanilla into a mixing bowl.
- Beat for 4-5 minutes in a machine, occasionally scrape down the sides and beater to ensure a nice even mix.
- Once creamy, add 2 tbsp. flour (as Total Sweet is granular, you need to add flour to ensure the egg binds) and beat well.
- Next add the eggs and beat until creamy, then add the flour and beat together for 15 seconds or so, do not overbeat.
- Spread evenly into the lined Swiss roll tray.
- Bake for 15 minutes until risen and springy.
- Meanwhile, break the blueberries and the 15g Total Sweet with a fork so you have a rough puree.
- Once the sponge is cooked, remove and cool, then turn out the sponge and peel away the parchment, cut in half, across the shortest side.
- Spread over the blueberry puree and top with the second piece of sponge, press down lightly.
- Cut into 2cm pieces and place half into a deep bowl or small bowls.
- To make the custard place the powder into a bowl and add 3-4 tbsp. of milk and mix well. Boil the rest of the milk and as its just boiling whisk in the powder and milk. The custard will thicken straight away.
- Remove from the heat add the 60g Total Sweet and vanilla and mix well.
- Pour half the custard over the sponge in the bowl, then add the rest of the sponge, finally add the rest of the custard, then cool and chill well.
- Lightly whip the fromage frais and add the 10g Total Sweet and vanilla.
- Spoon over the chilled custard, then top with grated low sugar dark chocolate, more defrosted blueberries and serve.