Mason Jar Trifle Mason Jar Trifle 1/8 sheet pan serves 2-3 Mason Jar trifles Chef Vanessa Musi of Noble Baking, Austin, TX For the Lemon Almond Cake: • 1/2 tsp. The Perfect Purée Lemon Zest, thawed • 1/8 cup coconut oil, refined, melted (or sub for olive oil) • 137g almond flour • 1/2 tsp. baking soda • 1/2 tsp. Himalayan pink salt • 1 large egg • 1/4 cup maple syrup • 1/8 cup fresh lemon juice (or passion fruit) Method for the Lemon Almond Cake: 1. Preheat oven to 350° F. 2. Grease and line a 1/8 sheet pan with parchment paper. 3. In a large bowl with a whisk, beat eggs, vanilla, lemon zest, coconut oil, lemon juice and maple syrup. Add almond flour, salt, baking soda. Mix to combine. Don’t over mix. 4. Divide the batter into prepared pans. Pour batter into prepared pan. Bake until a toothpick comes out clean approx. 12 mins depending on your oven and size of pan. 5. Remove from oven, let cool. Cut round circles as needed to fit into the Mason Jars. For the Coconut Whipped Cream: • Chill 2 cans coconut cream over night • 1 tbsp. maple syrup • 1 pinch vanilla powder • Pinch of Jacobsen lemon salt Method for the Coconut Whipped Cream: 1. Whisk the thick part of the coconut cream in a bowl until thick or whip in a KitchenAid mixer (if too thick add some of the coconut water) fold in vanilla and maple syrup or you can use regular whipping cream. For the Black Currant Passion Fruit Cream: • 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1/4 cup The Perfect Purée Black Currant Puree, thawed • 1/8 cup The Perfect Purée Coconut Puree, thawed • Pinch of Baobab (superfood powder available on Amazon) • Pinch of Maldon salt • 1/4 tsp. tapioca starch • Pinch of vanilla powder • 1 tbsp. maple syrup Method for the Black Currant Passion Fruit Cream: 1. Mix all ingredients and cook over medium heat, whisking until thick, remove and cool. For the Lemon Cream (to be made 1 day ahead): • 1 1/2 large eggs • 1 tsp. The Perfect Purée Lemon Zest or 1/4 cup The Perfect Purée Passion Fruit Concentrate, thawed • 1/8 cup maple syrup • 1/8 cup + 1 tbsp. coconut oil, refined such as Nutiva • Pinch of Baobab powder Method for the Lemon Cream: 1. In a medium pot: whisk all ingredients and cook over medium low heat until combined and thick. Don’t over cook or cook at a high temperature or eggs will curdle and cream will be grainy. Always handblend for best consistency. To decorate: • Purely Elizabeth Paleo granola • Fresh raspberries Assembly: 1. Layer: Cake, blackcurrant cream, lemon cream, cake, whipped cream into a Mason jar Decorate with berries and paleo granola.