This trifle is ideal for when you don’t have much time on your hands! A lot of cakes actually have low GI values, Madeira cake included, since the fat content helps bring this down. So even though this is low Gl, portions should still be kept small and it’s not an everyday dessert!
Preparation time: less than 30 minutes;
Cooking time: less than 10 minutes
Ingredients 8-10 servings:
For the cherries:
300 g (10 ½ oz) ripe cherries
2 Tbsp brandy
2 tsp fructose
½ tsp vanilla extract
2 Tbsp flaked almonds
For the custard mix:
125 g (4 ½ oz) mascarpone cheese
200 ml (7 ft oz) reduced fat
100 ml (3 ½ fl oz) reduced fat Greek yoghurt
1 small ready-made Madeira cake
Start by preparing the cherries. Stone the cherries and place them in a small pan with 60 ml (2 fl oz) water, the brandy, fructose and vanilla extract. Bring to the boil and simmer for 5-6 minutes, to soften the cherries and to allow the alcohol to evaporate off. Strain through a sieve, reserving the liquid, and set aside to cool.
Heat a small pan and dry-fry the almonds for around 6 minutes, until golden and aromatic. Set aside to cool.
To make the custard mix, combine the mascarpone, custard and Greek yoghurt in a bowl, beating well to soften the cheese.
Cut the Madeira cake into slices about 1 cm (½ in) thick and use to line a serving bowl. Drizzle over the liquid from the cherries, allowing the cake to soak it up before adding more. Spoon over the cherries, then top with the custard mix. Sprinkle with the flaked toasted almonds before serving.