Bakewell Trifles

Instructions

• • Make the Sponge:

    Preheat oven to 180°C (160°C fan/Gas Mark 4).
    In a heatproof bowl over simmering water, whisk eggs and sweetener with an electric mixer until light and fluffy (about 5 minutes).
    Remove from heat and gently fold in flour and almond extract.
    Pour batter into a small loaf tin and bake for 10-12 minutes, or until golden brown.
    Let cool completely in the tin.
    Assemble the Trifles:

    Slice the cooled sponge in half lengthwise.
    Spread one half with raspberry jam.
    Cut both halves into small cubes.
    Divide the sponge cubes and halved cherries evenly among 4 tall glasses.
    Prepare the Jelly:

    Dissolve sugar-free jelly crystals in 300ml boiling water.
    Let cool slightly until thickened but not set.
    Pour jelly evenly over the sponge and cherry layers in the glasses.
    Chill the Trifles:

    Refrigerate for at least 1 hour, or until the jelly is completely set.
    Top and Serve:

    Stir quark into custard and spoon over the set jelly.
    Top with a dollop of cherry yogurt.
    Garnish with a whole cherry and toasted almonds.

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