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Madeline Trifle
Cooking
12 mins
Makes
1 large or 4 small rifles
Low FODMAP serve
1 serve
Go full-retro this Christmas with Lo-Fo Pantry’s glorious, show-stopping Madeline Trifle. Delicate, mini madeleines hero this festive trifle, with layers of summer berries, and luscious vanilla custard with Beerenberg’s iconic, flavoursome Strawberry and Rose Jam.
What you'll need
For the madeleines
90g butter, melted
2 eggs
1 teaspoon vanilla essence
110g caster sugar
100g Lo-Fo Pantry Plain Flour
1 teaspoon baking powder
pinch salt
For the trifle
for dusting icing sugar
1 packet Low FODMAP jelly crystals
1 punnet strawberries
desired amount lactose free cream, whipped
1 packet Well and Good Vanilla Custard
1 jar Beerenberg Strawberry and Rose Jam
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry Plain Flour
Process
Step 1
Begin the day before by making your Low FODMAP jelly and pouring it into the base of your large or individual trifle dishes. Allow to set overnight.
Step 2
Preheat the oven to 180°C and grease your madeleine tray.
Step 3
In a large bowl, whisk the melted butter, eggs, and vanilla essence.
Step 4
Add the sugar, flour, baking powder and salt and stir until a smooth batter forms.
Step 5
Divide the batter among the holes of the madeleine tray and bake for 8-10 minutes or until golden brown and bouncing back when touched.
Step 6
Turn onto a cooling rack and allow them to cool completely.
Step 7
Assemble your trifle by adding layers of custard, whipped cream, fruits, madeleines, and jam.
Step 8
Once assembled, serve immediately for best results!
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
Back to Low FODMAP Recipes 
