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Did someone say trifle?! This healthy take on a Chrissy tradition is amazing – save it for a scrumptious dessert on Christmas Eve or Christmas night! Make sure you begin the night before, though, because all good things take time 😉
This recipe needs to be started the night before as the chia pudding needs to set. Using a blender, mix ½ cup of frozen berries with 1 cup of almond milk. Taking a container, mix the almond milk with the chia seeds and 1 tbsp rice malt syrup. Leave in the fridge to set overnight.
Next let’s make your sponge. Preheat the oven to 180 degrees celsius. Using a mixer, beat eggs until roughly doubled in size, ensuring they are light and fluffy. Add 1 cup of almond meal, 1.5 tbsp of rice malt syrup and vanilla extract and beat on a low speed until combined. Stir through baking powder.
Pour mixture into a lined cake tin and bake in the oven for 25 minutes. The cake is ready once a skewer can be inserted into the cake and comes out clean. Leave to cool on a rack. Roughly chop the nuts of your choosing.
Add the remaining frozen berries into a saucepan and heat with the water and leftover rice malt syrup until simmering. Allow to simmer for 3-4 minutes until the berries are soft and the mixture is beginning to thicken. Turn off the heat and using a stick blender, blend until well combined.
Going back to your cooling cake, take a toothpick and prick several holes almost all the way through to the bottom. Pour over the berry mixture so it seeps into the cake from the holes.
In a glass or small bowl, assemble your trifle. Add in a couple of cake pieces, spoon on some chia pudding, then top with Greek Yoghurt and fresh berries. Keep in the fridge for a couple of hours, then serve and enjoy!
This is a more calorie-dense option, so reserve this recipe for an extra special Christmas dessert! If you want to make this leaner, divide the mixture between five people instead of four!
Remember to beat your eggs for longer than you think! This step is essential in making the mixture light and fluffy.