Whether it's a Christmas dessert or another special summer party, this recipe is a crowd-pleaser!
An Aussie Christmas favourite! This Summer Berry Trifle has all the fruitiness, creaminess and soft sponge that you would expect and love in a trifle, without the 40-60g carbs per serve that traditional recipes have.
By Anna Hopkins Dessert
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- Prep 10 MINS
- Cook 20 MINS
- Yields 14 serves
1 pack of Low Carb Vanilla Cupcake Mix
1/2 cup milk of choice
80g melted butter
1 pack of sugar free berry jelly (made according to directions on pack)
2 Punnet strawberries
1 Punnet blueberries
300mls cream, whipped
400ml of Easy Keto Custard
Low Carb Vanilla Cupcake Mix
IMPORTANT NOTE: If you are using our previous recipe of Vanilla Cupcake Mix (220g pack) Please follow the measurements for the butter and milk on the pack. All other additions will stay the same.
1Bake the vanilla cake according to directions on the pack, however, spread mixture into a square 20cm cake tin to make a shallow cake.
2After baking, cool, refrigerate then slice into small cubes.
3To assemble the trifles, either use 10 dessert style glasses or a large glass bowl.
4Make 1 layer of cake cubes and drizzle sherry* over the top.
5Place the fresh berries, jelly and custard over this and then repeat this layering process until you have used up all the ingredients.
6Best refrigerated for a few hours to let it all soak in together!
7Top with whipped cream and decorate with berries as desired.