WOW What a dessert!

A few weeks ago I posted about a chocolate raspberry trifle and promised an IPD version....here it is!!
This is my IPD version!

600ml soya milk
2 packets of sugar free vanilla angel delight
500ml double cream, divided
400g low carb almond cookies (I used the almond cookie recipe above!)
175g plain 70% chocolate
450g frozen raspberries, defrosted
2 tablespoons of sugar subsitute

In a mixing Bowl, combine milk and delight mixes. Using Stainless whisk, whisk thoroughly until light and creamy; leave to thicken 5 minutes. Meanwhile, reserve 125ml of the double cream. Whip remaining cream in Stainless 2- litre mixing bowl using balloon whisk until cream forms soft peaks. Gently fold whipped cream in to dessert mixture. Cover and refrigerate.
Defrost the raspberries once warm mix in the sugar substitute, set aside.(Push through a sieve if you want a smooth sauce)
For ganache, combine chocolate, reserved cream and half of the raspberries jam in small bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 4 tablespoons in Prep Bowl for garnish. Place a polythene food bag into easy read measuring cup. Pour remaining ganache into bag. Twist top of bag; secure with Twixit Clip. Cut small tip off one corner of bottom of bag to allow ganache to flow through. Set aside.
Set aside 16 low carb cookies for garnish; break remaining cookies into pieces.
To assemble trifle, place one-third of the cookie pieces into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the dessert mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.

Serves: 16 The sugar free angel delight was made with semi skimmed milk but to be true IPD you'd need to make it with soya milk.

Instead of the jam in the ganache I put in slenda sweetened raspberries and it worked really well. The ameretti biscuits were in fact almond cookies. I followed the recipe exactly except I subed ground almonds for the coconut. Lovely tasty little crunchy things which went well in the trifle but also great with a cuppa!

I served it in tall ice cream glasses instead of my Pampered Chef trifle bowl as I only made half the recipe....this proved to be a little too much for me, but Piggy Paul managed to eat a whole one in one sitting!!!! Oink oink!!!!

Here's the original recipe I used:

600ml milk
2 packets of vanilla angel delight (47g each)
500ml double cream, divided
400g amaretti biscuits
175g milk or plain chocolate chips
1 jar (340g) seedless raspberry jam, divided
450g frozen raspberries, defrosted

In Stainless (4-qt.) Mixing Bowl, combine milk and delight mixes. Using Stainless whisk, whisk thoroughly until light and creamy; leave to thicken 5 minutes. Meanwhile, reserve 125ml of the double cream in Measure-All® Cup. Whip remaining cream in Stainless 2- litre mixing bowl using balloon whisk until cream forms soft peaks. Gently fold whipped cream in to dessert mixture. Cover and refrigerate.
For ganache, combine chocolate chips, reserved cream and half of the jam in Small Batter Bowl. Microwave on HIGH 40-60 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 4 tablespoons in Prep Bowl for garnish. Place a polythene food bag into easy read measuring cup. Pour remaining ganache into bag. Twist top of bag; secure with Twixit Clip. Cut small tip off one corner of bottom of bag to allow ganache to flow through. Set aside.
Place remaining jam into another Prep Bowl. Microwave on HIGH 30-60 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 amaretti biscuits for garnish; break remaining amaretti into pieces.
To assemble trifle, place one-third of the amaretti pieces into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over amaretti biscuits. Top with one-third of the dessert mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.

Serves: 16