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boozy trifle

Boozy Gluten-free Trifle

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Servings 12

Ingredients
  

Sponge cake

  • 92 g white rice flour
  • 30 g potato starch
  • 16 g tapioca starch
  • 3/4 cup erythritol
  • 56 g butter
  • 1/4 cup yogurt
  • 1 tsp chia seeds
  • 3 tbsp boiling water
  • 2 eggs
  • 1/2 tsp bicarb of soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp vanilla essence

Chocolate cheesecake mouse

  • 250 g full fat smooth cream cheese
  • 250 ml cream
  • 1/2 cup erythritol
  • 2 tbsp corn starch
  • 2 tbsp cocoa powder
  • 1 tsp vanilla essence

Amurala Cream

  • 1 tot amurala cream
  • 250 ml cream

Instructions
 

sponge cake

  • Preheat oven to 180c
  • In a large bowl, coming the flours and raising agents.
  • In a small bowl add the chia seeds and the boiling water and stir until it forms a gel.
  • In a separate bowl beat the butter and erythritol together, then add the chia mixture and beat again. Add the yogurt and beat.
  • With your mixer on low, add the dry ingredients to the wet in 3 parts, alternating until combined
  • transfer to a lined baking tin and bake for 25minutes.

Chocolate Cheesecake mouse

  • whip the cream and add the cream cheese,cocoa powder, corn starch, vanilla essence, erythritol and beat. Set aside.

Amurala cream

  • whip the cream and add the tot of amurala cream and mix briefly.

To assemble

  • In a large glass dish assemble as follows: layer the sponge cake pieces first then add a few tbsp of coffee liqueur or amarala
  • Spread the chocolate cheesecake mouse evenly on top
  • Repeat the sponge and coffee liqueur
  • Add the amurala cream and spread evenly on top
  • Grate dark sugar-free chocolate over the top and sprinkle pecans or almond slivers on top. Refrigerate overnight.