4th of July Trifle
Inspired by last year’s colorful success, a trifle of strawberry mousse, whipped topping, and angel food cake, I had to make something equally amazing – but equally diet friendly for the family trifle lover, The Boy.
Like all experiments, this one had it’s ups and downs. It took AGES to find all the parts to equal the trifle taste, but not trifle with the digestive system.
This recipe only yielded two layers in a medium sized trifle dish so I highly recommend doubling the entire recipe to create a full dessert! I did double the Zabaglione recipe for the trifle just to start but actually made it twice, instead of at the same time. This might take more time but my insanity and fear of curdling my eggs forced me to do so.
Note: If you decide to double the recipe in its entire, that means quadrupling the Zabaglione sauce.
There’s three parts, a flourless lemon-almond cake, dairy-free whipped topping, and Zabaglione sauce.
Of course you can swap out any part of the recipe for your favorite cake, whipped topping or custard filling. But really now. Are you going to live down a challenge like this?
Recipe: 4th of July Trifle
- Adapted from epicurious
- 1 1/3 cups blanched slivered almonds
- 8 tablespoons stevia (10 packets)
- 4 large eggs, separated
- 3 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Preheat oven to 375°F. Use an olive oil pan spray to coat a 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper (I traced a circle and cut it out). Finely grind almonds with 2 tablespoons stevia in processor. 2 tablespoons comes to about 2 ½ stevia packets. Combine yolks, 2 tablespoons stevia, lemon juice, cinnamon and salt in a bowl. Use an electric mixer to beat all ingredients until thick and smooth, about 2 minutes. Stir in almond mixture thoroughly. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff. Fold the egg whites into almond mixture gently. Mix until all ingredients are just combined.
Pour batter into prepared cake pan and bake for approximately 30 minutes. I checked mine at 20 minutes just to be safe. Bake until tester inserted into center comes out clean. The top will be a nice brown. Cool the pan until it is able to be handled. Flip the pan over onto a plate and shake the cake loose, carefully! Once out, remove the wax paper immediately.
Dairy-Free Whipped Topping (adapted from Tastebook)
- 1/4 cup almond milk
- 1/2 cup vegetable oil
- 1 Tablespoon maple syrup
- Sprinkle of Cornstarch
Pour almond milk and 1/4 cup vegetable oil into a blender. Blend at highest speed and slowly drizzle in remaining 1/4 cup vegetable oil. Blend in maple syrup and just a sprinkle of cornstarch to help thicken it. If necessary, add a little more oil to thicken. I added approximately another ¼ cup. If you don’t think it’s thickening, refrigerate the cream overnight and blend it again in the morning. The consistency should be thick enough to give a solid plop but still a bit liquidy.
- 4 egg yolks
- 1 tablespoon of agave nectar (or xylitol)
- 2 tablespoon of Almond milk
- ½ teaspoon vanilla extract
Set up a double boiler. If you don’t own one like myself, make one with a saucepan and bowl that just sits over the pan. In the top bowl, whisk all of the ingredients together thoroughly. To the saucepan, add about an inch of water and heat over medium high heat for about 5 minutes, just enough to get the water simmering. When the water is simmering, place the top section of the boiler over the saucepan. The water should NOT be touching the bottom of the bowl!
Cook, whisking the ingredients constantly, for about 4 minutes. The sauce should start to thicken around minute 3. When the sauce is a pudding-like consistency, remove from the heat and the bottom section of the boiler. Be very careful not to let the eggs curdle (the sudden appearance of lumps will alert you to this horrible fate). Go ahead and taste test to make sure the sauce is done. You want to make sure it doesn’t have a real ‘eggy’ taste. Use a spatula to transfer the sauce to another bowl to cool and place wax paper over the top of the bowl so it doesn’t form a skin.
Note: This recipe only requires the egg yolk but experience has shown that egg whites last overnight in the refrigerator for a delicious breakfast!
Wash about a cup of blueberries (at least, if you manage not to eat any). Wash and slice up strawberries.
Cut up your beautiful almond cake into cubes in whatever size you choose and layer the bottom of a trifle bowl. They don’t have to be completely touching; gaps are fine. Use a spatula to dollop about half of the Zabaglione sauce on top of the cake. Spread the sauce out being careful, the cake is delicate. Then carefully drop about half of the whipped topping on top of the sauce. This will be a thinner layer. Arrange your blueberries and strawberries on this layer.
Keep in mind, while this layer is not seen, the sides of it are seen through the dish. Repeat this process with the remaining cake, sauce and whipped topping.
With the top layer, arrange the rest of the fruit while keeping in mind presentation!
If you desire individual servings, you can arrange and serve in individual parfait cups!
Enjoy and have a Happy 4th of July!