Fresh Fruit Trifle Recipe

Instructions

1. For the custard: In a medium saucepan, whisk together egg yolks and Swerve until well blended. Whisk in milk and cook over medium heat, stirring constantly with a wooden spoon until mixture has a soft roll boil. Boil gently for one minute. The back of the wooden spoon should be coated with thickened egg mixture.
2. Remove from heat, stir in a tablespoon of vanilla extract and allow to cool for five minutes. Cover tightly and chill in refrigerator for one hour. Remove chilled egg mixture from the refrigerator, add mascarpone and whisk into egg mixture, combining completely. Then, add ¼ cup milk and whisk in until completely combined.
3. For the cake: Pre-heat oven to 350 degrees and grease 9-by-13-inch pan or line with parchment paper. In a medium or large bowl, mix together eggs, oil, water and vanilla extract until well combined. (Refer to measurements on the back of cake mix.) Pour contents of box mix into your wet ingredients and mix together until combined. Pour batter into greased 9 x 13 pan. Place on the center rack of oven and bake for 18 minutes.
4. Use a toothpick to check the readiness of your cake. If the toothpick comes out with some crumbs, it’s ready. If it is extremely wet, then cook for another two to three minutes. Set aside and let cool completely.
5. For the fruit: Wash and chop strawberries, place in bowl and toss in ¼ cup of Swerve Granular. This will create natural strawberry juices that are perfect for soaking into the cake. Strawberries should soak in Swerve for at least an hour, which is basically the time it takes to cool your cake. Alternatively, you can pulse strawberries in a food processor three to five times. You do not want to puree the strawberries; you want to have chunks of strawberries in your trifle. Wash blueberries, blackberries and raspberries and set aside.
6. Assembly: Cut 1-by-1-inch square pieces of cake and evenly place half of the cake on the bottom of a glass container or trifle bowl. Then, place half of pudding/custard mixture on top of the cake.
7. Add half of the strawberries with Swerve juices, then add half of the blueberries, raspberries and blackberries, sprinkling evenly across the top of the custard layer. Follow the steps again, and create another layer of cake, pudding/custard mixture and fruit mixture. Chill in the fridge for a few hours, serve and enjoy!
8. Note: You can use or omit any fruit you want. However, it is recommended that you not omit the strawberries, as their natural juices, along with the Swerve, help to soak the cake.