Description
Low FODMAP mini trifles with gluten-free cake, lactose-free custard, whipped cream, and fresh strawberries. Gluten-free and low in lactose
Ingredients
Scale
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
Instructions
- 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