Ingredients**

• 1 packet of low protein jelly  
• 250g raspberries 
• 200g low protein sponge cake
• 300mls Loprofin Drink
• 3 tsp custard powder
• 50g caster sugar
• 1 tsp vanilla extract
• 200mls of vegan double cream

Method

1. Slice the low protein cake and place it in the bottom of a trifle bowl
2. Next, place over the raspberries  
3. Then in a jug make up the jelly per the packet instruction.
4. Pour the jelly over the sponge and fruit and place in the fridge to set.
5. To make the custard, pour the Loprofin Drink into a pan and heat over medium/low heat.
6. In a bowl, mix the custard powder, caster sugar and vanilla extract and add 2 tablespoons of cold water to make a paste.
7. Once the Loprofin Drink is simmering, pour over the custard mix - stir together with a wooden spoon.
8. Now place the mixture back into the pan over the heat, stirring continuously until the custard thickens.
9. Then remove the custard from the heat and cover the top of the custard with plastic wrap directly on the top of the custard (this will stop a skin forming) and allow to cool.
10. Once the custard has cooled, beat with a wooden spoon and place on top of the set trifle spreading out to cover the top of the jelly. 
11. After, whip the vegan double cream with a whisk until light and floppy.
12. Finally, carefully spread the whisked vegan double cream over the custard and chill in the fridge until needed - to decorate, add more fresh fruit or top with sugar decorations like coloured sprinkle. 

Chef tips

• Change the fruit and the flavour of the jelly to make different variations
• You can also make a chocolate trifle by using chocolate sponge and add 20g of cocoa powder to the custard - to decorate grate low protein chocolate over the cream