Cheat's Jubilee Trifle | Gestational Diabetes UK
Cheats Jubilee Trifle

The Jubilee Trifle was the winner of the Queen’s Platinum Jubilee Pudding competition. This winning trifle is lemon and amaretti flavoured but contains high amounts of carbs and sugar, from the lemon swiss roll, mandarin coulis, sweetened custard, and amaretti biscuits to the white chocolate shards, this trifle will no doubt spike blood sugar levels very high.

Cheats Jubilee Trifle
GD-Friendly, quick & easy, lower-carb Cheat’s Jubilee Trifle

But I couldn’t let all of you with GD miss out on this yummy trifle when I already had a few recipes up my sleeve and an idea of how to create a much lower-carb and sugar-free version.

For those that want to create a full GD-friendly Platinum Jubilee Trifle with the low-carb lemon swiss roll, mandarin coulis, real custard and decorated with beautiful shards, then I have created this as a GD UK Subscription recipe. This recipe takes a long time to make (much like the original) with lots of steps, so it is best made a day in advance.

For those that would like a much quicker and easier recipe, then this cheat’s version is for you. It’s not quite as decadent as the full version, but it’s enough to give you a wee taste of the Platinum Jubilee Trifle without spiking blood sugar levels too high!

Cheats Jubilee Trifle

Cheat’s Jubilee Trifle

Cheat's Jubilee Trifle | Gestational Diabetes UK
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Course: Desserts
Cuisine: British
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: custard, jelly, lemon, mug cake, orange, trifle
Free or Subscription Recipe: Free Recipe
Free from: gluten
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 servings
Calories: 496kcal
Author: Jo Paterson


  • microwave


For the lemon mug cake

  • 3 tbsp ground almonds
  • 2 tbsp coconut flour
  • 1 tbsp xylitol or erythritol sweetener
  • 1 tsp baking powder
  • 2 tbsp butter melted
  • 1 medium egg
  • 1 tbsp whole milk
  • ½ medium lemon juice & zest

For the jelly

  • 1 sachet sugar free orange jelly
  • ½ pint boiling water
  • ¼ pint cold water
  • ½ medium lemon zest only

For the custard

For the mandarin layer

  • 1 tin mandarins in juice drained

For the cream topping

  • 300 ml double cream whipped

For the decoration

  • 30 grams flaked almonds toasted
  • ½ medium lemon zest only
  • ½ small orange zest only


For the lemon mug cake

  • Add the ground almonds, coconut flour, sweetener, baking powder, lemon zest to a bowl and mix well
  • Melt some butter or coconut oil in the microwave for 30 seconds or until it is completely melted so that you can measure 2 tbsp and add to a bowl. Mix well
  • Crack an egg into the dry ingredients, add the milk and lemon juice and mix well
  • Add the cake mixture into a buttered mug
  • Heat on high in the Microwave for 1 minute and 20 secs (or until the mixture has risen and springy to the touch. Please bear in mind that heat settings on microwaves vary and so this is based on heating the mix in an 800w microwave on high – you may need to adjust the heat or cooking time to suit your microwave
  • Run a knife around the edge of the mug cake, then turn out onto a plate to cool. Once cooled, cut into cubes to place in the bottom of your individual trifle bowls

For the jelly

  • Add the jelly crystals and boiling water to a jug and stir until dissolved
  • Add the cold water and stir
  • NOTE: you should use the amounts specified for a firmer jelly which uses less water than the suggested amount on the packet
  • Add the lemon zest, stir and leave to stand until cooled but not set

For the custard

For the cream

  • Add the double cream to a bowl and whisk until thickened to a nice consistency that will hold peaks

To assemble the trifles

  • Place cubes of lemon cake in the bottom of the trifle bowls, then pour over the cooled jelly. Place the trifles into the fridge to set
  • Once the jelly has set firm. Add a layer of no added sugar custard or for an even lower carb and tastier version, use my custard recipe
  • Place segments of mandarin around the edge of the trifle bowls and a couple in the middle
  • Add whipped double cream
  • Top with toasted flaked almonds, lemon and orange zest


PLEASE NOTE: To make this recipe even lower-carb, making a half batch of my real custard, which is sugar-free and much lower in carbs than no-added-sugar instant custard is hugely beneficial. Remember, the more cream and nuts added, the better this trifle is paired.
The instant custard should be well tolerated if your tolerance isn’t too bad. However, if you have higher insulin resistance, opt for making real custard instead, which is self-paired.


Calories: 496kcal | Carbohydrates: 22g | Protein: 9g | Fat: 43g | of which saturates: 24g | Fibre: 3g | of which sugars: 9g