An English Trifle is the quintessential British dessert. It is the go to dessert that every family at some occasion or other will serve when they have a large family dinner. Traditionally a proper trifle will be layered with sponge soaked in fruit, sherry and jelly, followed by a traditional egg custard and topped with whipped cream.
For this low carb version I am going to make sponge using almond flour; sugar free jelly; sweetener to replace sugar and strawberries as my fruit as they are not too high in natural sugars so lower in carbs than some fruits. Oh and no sherry. The sponge is quite dense but this is perfect for the jelly will soak into it and make it nice and moist.
Although this is a low carb version of this dessert, please be aware of the nutrient value as it has very few proteins and is high I need calories so it should still be considered a treat item and not something you should eat as part of your low carb life style daily.
There is quite a bit of making and cooling and setting so make sure you plan to make ahead of time. I have individualised the preparation time next to each component so you can plan. I normally make the day before, minus the cream layer so the trifle is completely set.