Low FODMAP mini trifles with strawberries
I’ve said it before, but I love serving traditional dishes from other countries at Christmas.
This dessert is also one of them: low FODMAP and gluten-free mini trifles with strawberries. This dessert originally comes from England.
We have regularly had a themed Christmas dinner at our house.
Then we chose a particular cuisine, such as Italian, Turkish, or British cuisine, and each cooked a dish from that country.
I always really enjoyed that, because it allows you to cook something slightly different than normal and try dishes from another country.
For example, you can also find a complete Italian Christmas menu on my blog.
In terms of desserts and baking recipes, I am always a fan of English cuisine. That may also be partly due to The Great British Bake-Off, which I enjoyed watching for years.
And this dessert also comes from England. It is often served as a large trifle in a large glass bowl on a stand.
I chose to make low FODMAP mini strawberry trifles that each come in an individual glass.
This makes them handy to take with you, for example, if you make these trifles for a Christmas dinner at someone else’s home. And you immediately divide the portions.
The ingredients of the low FODMAP mini trifles
The Trifle consists of a number of different layers. These mini trifles have the following layers:
- A cake layer made from gluten-free vanilla cake.
- A layer of custard: I make this from custard powder and lactose-free milk.
- A layer of cream: I make this with lactose-free whipping cream.
- A layer of fruit: I use strawberries and raspberries for this. But you can also choose other fruits.
Divide these ingredients into layers over the glasses and you get a delicious gluten-free trifle!Print
Low FODMAP mini trifles with gluten-free cake, lactose-free custard, whipped cream, and fresh strawberries. Gluten-free and low in lactose
For the custard
- 25 g (1 2/3 tbsp) custard powder
- 500 ml (2 cups) lactose-free whole milk
- 30 g (2.5 tbsp) sugar
For the rest of the trifle
- 1x this recipe for gluten-free cake
- 3 tbsp blueberry jam
- 150 g (5.3 oz) fresh strawberries
- 100 g (3.5 oz) raspberries
- 200 g (7 oz) lactose-free cream
- 2 tbsp sugar
- Make the custard according to the instructions on the package. Use lactose-free milk to make this lactose-free. Let cool.
- Make the cake according to the recipe. Let cool. You can also do this the night before.
- Wash the fruit. Remove the tops from the strawberries and cut them in half.
- Beat the cream with 2 tbsp granulated sugar.
- Have 6 glasses ready.
- Cut 6 slices of cake. Spread this with a thin layer of blueberry jam. Cut into cubes.
- Spread a layer of cake cubes over the bottom of the glasses.
- Place some fresh fruit on top and spoon custard over it. Finish with a layer of whipped cream.
- Repeat this one more time. Finish with a layer of whipped cream and garnish the trifles with fresh fruit.
- Category: Dessert
- Method: Oven
- Cuisine: British
Keywords: low FODMAP trifle, gluten-free trifle, lactose-free trifle, low FODMAP mini trifles, gluten-free mini trifles
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen