Cut the pound cake in half lengthwise, and then crosswise into 12 pieces, resulting in 24 chunks of pound cake.
Heat the jam in the microwave until runny.
This is best done by first putting in into a microwave-safe bowl, if you heat in in the jar you are REALLY asking for trouble.
Whip the cream together with the pudding mix.
Grate the chocolate coarsely, either by hand or in the food processor using the steel knife.
Put the trifle together in a large clear bowl in the follwing order——–.
Place half the cake cubes in the bottom of the bowl.
Drizzle with half of the jam.
Cover with half of the vanilla cream.
Sprinkle half the chocolate on top of the cream.
Repeat.
Chill for about two hours before serving.
Prepare yourself for ooohs and aaaahs and a few dumb jokes about it being a"trifle" much or a"trifle" sweet.
Ingredients:
1 loaf sugar-free pound cake
1 jar sugar-free strawberry jam
2 cups whipping cream
1 package sugar-free instant vanilla pudding mix
200 g sugar-free bittersweet chocolate
Steps/Methods:
Cut the pound cake in half lengthwise, and then crosswise into 12 pieces, resulting in 24 chunks of pound cake.
Heat the jam in the microwave until runny.
This is best done by first putting in into a microwave-safe bowl, if you heat in in the jar you are REALLY asking for trouble.
Whip the cream together with the pudding mix.
Grate the chocolate coarsely, either by hand or in the food processor using the steel knife.
Put the trifle together in a large clear bowl in the follwing order——–.
Place half the cake cubes in the bottom of the bowl.
Drizzle with half of the jam.
Cover with half of the vanilla cream.
Sprinkle half the chocolate on top of the cream.
Repeat.
Chill for about two hours before serving.
Prepare yourself for ooohs and aaaahs and a few dumb jokes about it being a"trifle" much or a"trifle" sweet.
