Keto Low Carb Summer Fruits English Trifle: a ketofied classic dessert that is super yummy!
So what if summer is coming to an end! Frozen summer fruits are available all year round, and this Trifle is absolutely amazeballs! That’s the only way to describe it. But it’s not just a delicious English Trifle. Nope. It is also a sugar free, grain free and gluten free Trifle. Wow!
Sponge cake, jelly, fruit, custard and whipped cream, topped with nuts. How can you not start drooling? To be fair, I have to admit that the Keto Low Carb Summer Fruits English Trifle is a bit more time consuming than my usual dessert recipes. But well worth it. If you have a special occasion coming up and you want to impress your guests, this is one of the best desserts you can offer.
Trifle is one of the oldest and most loved English desserts. Its origins date back to the 16th century. Initially, the word Trifle related to a thick, spiced cream, similar in consistency to a fruit fool. Jelly was later added to the spiced, fruity combination. Then there was the addition of sherry to drown the sponge in. Since those early days, the English Trifle has seen plenty of changes and many varieties. Still, despite ongoing metamorphosis, it remains a firm favourite to this day.
The English Trifle’s many cousins around the world.
There’s the Scottish Tipsy Laird, which uses whiskey instead of sherry or port. The Italian Zuppa Inglese has layers of custard and chocolate cream and alchermez infused sponge. In the American South, where British settlers introduced the English Trifle, you can find Tipsy Cake. The Spanish have a similar dessert called Bizcocho Borracho. The German/Austrian Punschtorte is a punch-soaked cake. I reckon every Country probably has a boozy-sponge-fruit-custard-cream recipe.
Self proclaimed traditionalists may well insist on using sponge rather than biscuits, on soaking the sponge with sherry rather than brandy, on incorporating slivered blanched almonds, and on using jam instead of jelly. Whatever! There are no strict rules with Trifle! And if it tastes good, why be pedantic! Personally, I dislike alcohol, so my Trifle is booze-free and as low carb as it can get.
How to make my liquor-free Keto Low Carb Summer Fruits English Trifle.
As I said earlier, it is a little time consuming. There are various elements to prepare and you need to allow for cooling periods between layers. But there is nothing complicated or fiddly about it.
First of all: start by making the sponge. It needs to be very cold for you to cut it neatly into thin slices. So I recommend that you make it the day before and keep it refrigerated. Want a quick sponge recipe? This Sugar Free Low Carb Simple Sponge Cake is dead easy to make.
Next step: line your bowls with sponge slices and place some fruits over them. Make up the jelly and pour it over sponge slices and fruit. I use sugar free jelly sachets for convenience and simplicity. It’s just a case of boiling some water and dissolving the powder. It couldn’t be easier.
Third step: custard. Egg yolks, cream, vanilla, erythritol, stevia and gelatine. You don’t need egg whites in this recipe, but don’t throw them away. You can use them to make meringues or Italian Amaretti biscuits later.
Finally: whipping cream. You may add a little vanilla flavouring, but it really isn’t necessary. There’s plenty of flavour in this trifle!
To complete your masterpiece, you can just top the Keto Low Carb Summer Fruits English Trifle with some slivered blanched almonds. Or, you could roast some whole almonds and crush them before sprinkling over the whipped cream, as I did. The choice is yours.
Because it takes a while to make, you might want to prepare the Keto Low Carb Summer Fruits English Trifle the day before you intend to serve it to your guests. It will actually taste better.
Serving the Keto Low Carb Summer Fruits English Trifle.
Most people use a glass pudding bowl and then scoop servings into individual serving bowls at the table. That’s actually the traditional way and, I guess, the theatrical way to present Trifle, with all its colourful layers in full show. However, I prefer to make up individual serving bowls. Although this does away with the spectacle, it’s quicker, there is less washing up to do, and no fiddling about at the table. Again, the choice is yours.
However you decide to serve it, my Keto Low Carb Summer Fruits English Trifle is suitable for every special occasion or just a TV dinner. I am pretty confident that you will love it. But don’t be misguided into thinking that this is a light dessert! On the contrary, you will find it a really hefty and satisfying pudding, so make sure your belly has room for it!
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- Yield: 6
- Serving size: ⅙
- Calories: 568
- Fat: 54.75g
- Net Carbs: 5.5g
- Protein: 10.4g
- cut up thin slices of sponge and line the bottom of 6 dessert bowls.
- lay frozen fruits over sponge in each bowl, pressing them down into the sponge.
- to make the jelly, dissolve ½ sachet of powder in 150ml boiling hot water and then add 150ml cold water.
- stir well, pour jelly over fruit and sponge in each bowl; place in the fridge to set while you prepare the custard.
- put yolks, erythritol and stevia in a medium Pyrex bowl or similar; whisk until frothy, then set aside.
- fill a cup with cold water and immerse ½ sheet of gelatine; set aside to soften.
- in a medium saucepan, combine 300ml cream with vanilla paste or vanilla bean seeds; bring to just below simmering point (when small bubbles start forming around the edge), while whisking lightly.
- remove cream from heat and add it, one ladle at a time, to the egg yolk mix, whisking vigorously.
- return egg/cream mix to the saucepan; add the softened gelatine (after squeezing excess water out if it) and place on low heat, whisking lightly but continuously until it thickens (do not let it boil or it will curdle).
- transfer the custard to a heat-proof bowl; cover with cling film and leave to cool down.
- take the bowls of jelly/fruit/sponge out of the fridge and add a layer of cooled custard; put the bowls back in the fridge to set.
- whip 180ml double cream and spoon it into your 6 bowls.
- roast almonds for 5 mins and crush them with a meat hammer or similar tool.
- sprinkle crushed almonds over the top of each bowl and serve.