Keto Trifle - Orange and Amaretti biscuit Trifle

Ok, I've been busted! Yes I was inspired by the Jubilee pudding that won a competition this summer. But don't you get frustrated seeing lovely desserts you can't eat? So this is a keto version - the Orange and Amaretti biscuit trifle. 

Absolutely gorgeous and only a fraction of the carbs. 

The recipe 

For the jelly base

• 1 or 2 (depending on size of trifle) packs of sugar free Orange Jelly 
• Low carb Vanilla Sponge cakes 

For the keto custard 

• 4 large egg yolks
• 25g of our sweetener mix
• 1g Xanthan gum
• Vanilla paste or extract 
• 400ml of double cream

For the Cream topping

• Double Cream (I used 400ml but feel free to add or subtract to your needs) 
• Sugar Free Candied Orange Peel (25g - 30g) 
• Amaretti biscuits 

For the Jeweled Chocolate Bark 

• Bar of sugar free keto White Chocolate
• Sugar Free Candied Orange Peel (10g - 15g)

Method

Step 1 

I find it takes longer for sugar free jelly to set and so this job is probably best done the night before. Chop up your sponge into whichever shape you want. I normally make fingers but you can be more creative and make stars or any shape. At this stage you can soak the sponge in any liquor of your choice. Amaretto is a good accompaniment to this recipe. 

Next make up the jelly as per the instructions on the back. I have added two packs so that you can make more or less, the great thing about Trifle is that it is very versatile and can have vastly different properties. 

Pour the jelly over the sponge and leave to chill and set 

Step 2 

The keto custard is the trickiest part, it’s ok, you’ve got this! 

In a bowl separate out four egg yolks. Add the sweetener mix which also contains some Xanthan gum which can firm up the custard as it sets. 

In a saucepan, pour in the cream and add the vanilla. Gently warm to a simmering point, be careful not to let it boil. 

When the cream is gently simmering, pour it into the egg yolks and using a beater (hand or electric) whisk it quickly and leave to cool at room temperature. 

When it has cooled to room temperature and hasn’t quite set, pour it over the jelly and leave to chill and set firm. 

Step 3 

As the white chocolate bark needs some time to set, start this step at least an hour before serving. 

Either, melt the chocolate in a bowl over hot water (around 60c), or melt it in the microwave on a low setting. Be very careful using the microwave and only warm for 30 seconds at a time and stir to avoid burning. 

When melted to a liquid pour over greaseproof paper in a baking tray, sprinkle around 10g to 15g of candied orange peel on top and place in the fridge to set. 

Step 4 

Now that we have the two base layers, it’s time to add the creamy top. In a separate bowl whisk the cream until it becomes firm. I used around 400ml of cream but of course follow your personal preference. 

Add this in dollops on the top of the custard layer (I prefer mine to look a bit rough and ready but of course make yours smoother if you wish to). 

Then add the Amaretti biscuits and Candied Orange Peel on top. 

Finally chop your white jeweled chocolate bark into triangle shapes and place on top 

Voila, a keto masterpiece