Berry Trifle

5 from 1 vote

This dessert features a soft and tender vanilla scented sponge with fresh fruit as well as sweet and tart fruit jam and smooth and creamy vanilla pudding. I like to make up the components ahead of time, especially to give the custard and jams time to chill and then assemble it an hour of two before serving. Made as is, this is a high protein and low fat dessert. If you want to increase the fat, use some heavy cream in place of the cashew milk.

Course Dessert

Cuisine European

Keyword 4th of July, berry, blueberry, cake, custard, dairy-free, English, European, holiday, jam, nightshade-free, nut-free, pudding, sponge cake, strawberry, trifle, vanilla, vegetarian

Prep Time 1

Cook Time 11

Total Time 2

Servings

Calories 129kcal

Author Jenny Ross

Ingredients

Cake

4 eggs separated
1/2 teaspoon vanilla extract
1/2 teaspoon stevia glycerite
1/4 teaspoon salt
1/4 cup okara powder
1 tablespoon protein powder sugar-free vanilla flavor
1/2 teaspoon baking powder
1/8 teaspoon xanthan gum

Custard

2 pounds eggs whites 2 1-pound cartons
1 1/2 scoops protein powder sugar-free vanilla flavor, such as Jay Robb
1 1/2 cup cashew milk unsweetened or coconut beverage, plus more as needed
3/4 teaspoon stevia glycerite or more to taste
3 teaspoons vanilla extract or more to taste
1/4 teaspoon salt or to tasate

Strawberry Jam

10 ounces frozen strawberries
1/4 teaspoon glucomann powder
1/8 teaspoon salt
1/4 teaspoon stevia glycerite or more to taste, or powdered monk fruit, to taste
1 tablespoon lemon juice to taste optional
water as needed

Blueberry Jam

10 ounces frozen blueberries
1/4 teaspoon glucomann powder
1/8 teaspoon salt
1/4 teaspoon stevia glycerite or more to taste, or powdered monk fruit, to taste
1 tablespoon lemon juice to taste optional
water as needed

To Decorate

2 cups blueberries
2 cups strawberries sliced
mint optional, for decoration

Get Recipe Ingredients

Instructions

For the Cake

Preheat the oven to 300ºF and set 2, 8-inch silicon cake pans on a rimmed baking sheet. Set aside.
Whisk together the yolks, vanilla, stevia, and salt until smooth, pale, and doubled in volume.
Beat the egg whites and xanthan gum to stiff peaks.
Sift the okara, protein powder, and baking powder over top and fold quickly until evenly combined. Set aside
Whisk a third of the whites into the reserved batter to lighten it. Then fold in the remaining whites in 2 additions until evenly mixed.
Divide the batter between the pans and bake at 300ºF for 15-20 minutes, or until lightly golden and the cakes just spring back when lightly touched. Let cool for 5 minutes and then turn out of pans and place onto cooling racks to cool completely.

For the Custard

Lightly scramble the egg whites in a large nonstick pan over medium heat until just set. Set aside to cool for a few minutes.
Break up the egg whites and transfer them to a blender. Add remaining custard ingredients and blend until completely smooth, adjusting salt, vanilla, and sweetener, as desired. Blend in more cashew milk as needed to a pudding consistency. Refrigerate until well chilled.

For the Jams

Combine each set of berries and glucomann in two separate glass bowls and stir to distribute evenly. Cover the bowls with a plate and microwave for 3 minutes. After the 3 minutes, stir and microwave in 30 second bursts, stirring after each one until desired consistency is reached. Add lemon juice and thin with water, as needed to thin the jam, if desired. Set aside and refrigerate until cold.

To Assemble

Tear the sponges into pieces. Place half on the bottom of a trifle dish. Top with 2/3 of the blueberries followed by all of the blueberry jam and half of the custard. Repeat with the remaining sponge, 2/3 the strawberries, strawberry jam, and remaining custard. To garnish, reserve a few of the best strawberries for very top. Slice remaining strawberries and layer around the outside edge of the trifle. Pile the blueberries in the middle. Finally place the whole strawberries on top of the blueberries and garnish with mint. Refrigerate until serving, up to 6 hours ahead.

Notes

You can also cook the jam on the stovetop, simmering to desired thickness. Off heat add the lemon juice.

Protein:Energy Quotient [calories]: 1.31, Protein % of calories: 46.7%

Nutrition