1 large or 4 small rifles
Low FODMAP 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
1 teaspoon vanilla essence
110g caster sugar
100g Lo-Fo Pantry Plain Flour
1 teaspoon baking powder
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
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.
Preheat the oven to 180°C and grease your madeleine tray.
In a large bowl, whisk the melted butter, eggs, and vanilla essence.
Add the sugar, flour, baking powder and salt and stir until a smooth batter forms.
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.
Turn onto a cooling rack and allow them to cool completely.
Assemble your trifle by adding layers of custard, whipped cream, fruits, madeleines, and jam.