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Photo of Blackberry trifles by WW

Blackberry trifles

Total Time
15 min
10 min
5 min



2 medium

Vanilla bean

½ whole, split, seeds scraped

Artificial sweetener

2 tbs

Plain flour

1 tbs

Cocoa powder

1 tsp


320 g


22½ ml, (1½ tbs) blackcurrant

Low-fat custard

240 g, (1 cup)


  1. Using electric beaters, beat eggs and vanilla in a small bowl on high speed for 5 minutes or until tripled in volume.
  2. Meanwhile, using a small sharp knife, make 2 small slits in the base of 5 cardboard cups.
  3. Add sweetener to egg mixture and beat for 15 seconds. Sift flour and cocoa over egg mixture and gently fold with a spatula until combined. Divide mixture among prepared cups. Microwave, 1 cup at a time, on High (100%) for 45 seconds or until cooked when tested with a skewer. Place cups, upside-down, on work bench to cool.
  4. Meanwhile, combine blackberries and liqueur in a small bowl.
  5. Using scissors, cut open 4 of the cups and tear sponge into bite-sized pieces (reserve remaining sponge for another use, see Cook’s Notes). Spoon half the custard among 4 serving bowls. Top with sponge. Drizzle over remaining custard and spoon over berry mixture. Serve.


TIPS: We used Equal Spoonful for this recipe but you could use any alternate sweetener designed for baking. Suitable for leftovers. Store wrapped in plastic wrap in the fridge for up to 2 days. Once cool, wrap remaining sponge cake (still in cardboard cup) in plastic wrap and freeze for up to 1 month. Thaw on kitchen bench. Add it: 4 mini meringues (crumbled) in Step 5. Swap it: Custard for diet chocolate mousse.