It’s New Years eve and if you want a celebration dessert that can help people following a low fodmap diet but is also tasty for all your New Years Day party guests, this is ideal – it is made with lactose free mascarpone and lactose free creme fraiche (you can buy these at Tesco) plus gluten free sponge. Whilst this trifle is low fodmap it is not low in fat – if you have issues with foods high in fat resulting in symptoms take care – a small portion only is probably best!
100g gluten free self raising flour
100g castor sugar
2 tablespoons of maple syrup
1/2 teaspoon of orange oil
1 tablespoon of granulated sugar
100ml of water
50g chopped pecan nuts
200g lactose free mascarpone
100g of lactose free creme fraiche
1 tablespoon of icing sugar
Make the sponge – this is better prepared the day before to allow it to stale a little
Add the margarine and castor sugar to a bowl and using a hand mixer mix until light and creamy
Add one egg and beat till incorporated into the mix – if it curdles or separates just add a little of the flour to the mix.
Repeat with the other egg.
Add the flour and mix it in slowly with a metal spoon.
Pour into a 7 inch lined cake tin and put in an oven to cook at gas mark 5 190 degrees C for 45 minutes – or until a metal skewer inserted into the cake comes out clean.
Cool and slice length ways into two circles
Wash slice and cook the rhubarb with the water, maple syrup and sugar and orange oil until soft – cool and save the cooking liquor. I like my rhubarb quite sharp to counteract the sweetness – add sugar or syrup to your preference here.
Mix the mascarpone with the creme fraiche and icing sugar – keep in the fridge
Build the trifle, one layer of rhubarb, then sponge – add some of the rhubarb cooking liquor to the sponge, then mascarpone – repeat until all the mixes are used up ending with a layer of mascarpone. Add chopped nuts to the top of the cake to decorate.