Star Spangled Berry Trifle Recipe

DIRECTIONS

1. Preheat oven to 350°F. Prepare a large sheet pan with parchment paper. Set aside.
2. Beat egg whites until frothy. Add the lemon juice and water. Continue to beat and slowly add in 4 tablespoons xylitol, a pinch of stevia, and 1 teaspoon each of vanilla and almond extracts. Fold in the coconut flour and salt until just incorporated. Place mixture on top of the parchment and smooth out with a spatula, making sure it stays on the parchment.. Bake for 15-20 minutes, remove and allow to cool 5 minutes on the pan. Quickly turn the cake over and gently lift the parchment off of the cake, set the cake aside to cool.
3. While the cake is baking make pastry cream. Place 1 cup heavy cream and 1 cup coconut milk into a 1 quart pan. Add 2 tablespoons xylitol and a pinch of stevia along with a pinch of salt. Heat over medium high heat until bubbles just start to appear around the edges of the pan.
4. In a small bowl combine the eggs, Thick-It-Up and 2 tablespoons xylitol. Whisk to combine. Continue whisking and slowly add about half of the hot cream mixture to the eggs. Return egg mixture to the rest of the cream in the pan. Cook for 5-10 minutes until the mixture has boiled for about 1-2 minutes and thickened; stir continuously. Strain through a mesh strainer into a bowl , place plastic wrap on the surface and set aside. Allow to cool to room temperature (speed this up by placing over an ice water bath); about 30 minutes, add in 1 teaspoon vanilla extract, and place into the refrigerator to cool for at least 2 hours.
5. Whip the cream with 1 tablespoon xylitol and 1/2 teaspoon vanilla until fully whipped. Fold whipped cream into cold pastry cream. Additional stevia may be added to taste.
6. Assemble Trifle. Cut out stars or other designs from the cake; set aside. Cut up the remaining pieces and gently mix into the pastry cream. Start by layering the strawberries on the bottom. Add 1/2 of the pastry cream mixture then place the blackberries on top of the pastry cream. Top it off with a final layer of pastry cream and decorate top with the reserved cake stars. If desired, place a few reserved stars along the inside of the bowl as you layer the ingredients up. The serving size is about 1 cup.