Light & Low-Sugar Bakewell Trifles

Instructions

1. 1. 1. 1. 1. Make the Sponge: Preheat oven to 180°C (160°C fan/Gas Mark 4). In a heatproof bowl over a pan of simmering water, whisk together eggs and sweetener with an electric mixer until light and fluffy (about 5 minutes). Remove from heat and gently fold in flour and almond extract. Pour batter into a small loaf tin and bake for 10-12 minutes, or until golden brown. Let cool completely in the tin.
            2. Assemble the Trifles: Slice the cooled sponge in half lengthwise. Spread one half with raspberry jam. Cut both halves into small cubes.
            3. Layer the Trifles: Divide the sponge cubes and halved cherries evenly among 4 tall glasses.
            4. Prepare the Jelly: Dissolve sugar-free jelly crystals in 300ml boiling water. Let cool slightly until thickened but not set. Pour jelly evenly over the sponge and cherry layers in the glasses.
            5. Chill the Trifles: Refrigerate for++++++++++ at least 1 hour, or until the jelly is completely set.
            6. Top and Serve: Gently stir quark into custard  Spoon custard over the set jelly in each glass. Top with a dollop of cherry yogurt. Garnish with a whole cherry and toasted almonds.

            Tips:

            1. For a richer flavor: Use a small amount of almond extract in the custard.
            2. Make ahead: Assemble the trifles up to a day in advance and store in the refrigerator.
            3. Fruit variations: Substitute fresh berries like strawberries or blueberries for cherries.
               Enjoy these light and refreshing Bakewell Trifles as a guilt-free treat!