Cheat’s 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.
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!
Cheat’s Jubilee Trifle
Equipment
- microwave
Ingredients
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
- 1 sachet no added sugar instant custard or ½ a batch of my sugar-free 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
Instructions
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
- Make the custard as directed on the packet, then set aside to cool OR make my custard recipe instead
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
