These desserts are best made fresh and stored in the fridge until use (do not add spray cream until serving otherwise it will lose it’s shape and density). It is best to make the best trifle up-to the ganache layer and then add the topping just before serving. You can freeze elements of the dish before assembling eg. the brownies and biscuits, but the pudding layers should be made fresh to use
Keep the serving sizes small, so opt for a small glass or ramekin to create this trifle.
This recipe is based on the GD UK 8 Golden rules of eating and GD UK recipes, meaning the ingredients used are lower in carbs, with no added sugars and are higher in natural fats. The fats in this dessert help to pair the carbs and slow down the release of glucose into the bloodstream. To learn more about this way of eating, please check out the GD diet page.