Phil's Blueberry Trifle

Serves: 8 Cooking time: 25 MINUTES

Ingredients:

  • 1 tsp vanilla extract
  • 170g Total Sweet Xylitol
  • 180g Stork 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 xylitol for extra sweetness if needed
  • 50g high cacao chocolate, with a lower sugar content try Lindt Noir, 90%)
  • 100g defrosted blueberries

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.

Method:

Pre heat the oven to 200C 180C fan, gas mark 6.

Line a 32cm x 24cm Swiss roll tray with baking parchment.

Place the margarine, xylitol and vanilla into a mixing bowl.

Beat for 4-5 minutes on a machine, occasionally scrape down the sides and beater to ensure a nice even mix.

One creamy, add 2 tbsp flour (as xylitol is granular, you need to add flour to ensure the egg binds) and beat well.

Next add the eggs and beat until creamy, than 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 xylitol 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, then 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 xylitol 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 cream and add the xylitol and vanilla.

Spoon over the chilled custard, then top with grated sugar free dark chocolate more defrosted blueberries and serve.


Copyright Phil Vickery