• 3 tbsp xylitol
  • 3 tbsp powdered gelatine
  • 100g strawberries, puréed


  • 8 egg yolks
  • 200ml cream
  • 200ml milk
  • 3 tbsp xylitol icing


  • 3 eggs separated
  • 100g cream cheese
  • 2 tsp orange extract
  • 40g xylitol
  • 120g coconut flour
  • ½ tsp baking powder
  • pinch salt

300g mixed berries

1½ cups cream, whipped


Preheat the oven to 170°C

Jelly base:

Put 3 cups of water in a pot, add the xylitol and gelatine, bring to a simmer and stir to dissolve. Remove from the heat and allow to cool slightly, then add the strawberry purée and stir well.

Pour the mixture into the base of a trifle dish and refrigerate until set.


Place the egg yolks in a bowl and beat until pale, add the warm milk and cream and beat to combine. Place in a pot over low heat, and stir until thickened. Allow to cool, then refrigerate until thick. Set aside until needed, stirring in the xylitol icing just before using.


Grease and line a baking dish. Whisk the egg whites until stiff and set aside.

In a separate bowl, whisk the egg yolks, cream cheese, orange extract and xylitol together. Fold the coconut flour, baking powder and salt into the yolk mixture. then fold the stiff egg white into the mixture, pour into the baking dish and bake for 20 min. Remove from oven, cool and cut into squares.

To assemble:

Top the set jelly with half the custard, sprinkle over some of the mixed berries, top with half the cake squares, then half the whipped cream. Add more berries, then add the rest of the custard, the remaining cake, another layer of berries and top with the remaining cream. Refrigerate for at least 2-3 hours.