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Preheat the oven to 180C/ 350F. Line a 9×12-inch shallow baking tray with baking paper. Separate the eggs. Put the yolks into a large bowl and the whites into a small bowl. Measure 3 tablespoons of the milk, 3 tablespoons of avocado oil, and 1 teaspoon of vanilla extract in with the egg yolks. Whisk to a smooth consistency, then add in the almond flour, psyllium husk, baking powder, and salt. Mix to combine.
Add the egg whites to the bowl of a stand mixer with the whisk attachment. Whisk on medium speed for 1 minute until the eggs start to froth. Add in 1/2 teaspoon lemon juice, cream of tartar, and 1/4 cup granulated erythritol. Keep whisking until stiff peaks form – about 5-7 minutes.
Fold the egg whites into the egg yolk mixture in 3-4 small batches until a smooth consistency is achieved. It will initially be a little lumpy, but as you gradually add the rest of the egg whites in, the mixture will ease up. Folding over stirring is important to keep the air in the mixture.
Pour the batter into the prepared baking tray. Use a spatula to thickly and evenly spread the mixture across the tray. Bake in the middle of the oven for 10-12 minutes or until well risen, and firm to the touch. Set aside to cool slightly.
Slice the sponge into ladyfinger-length biscuits or cubes. Use a spatula to carefully lift the sponge away from the baking paper.
Arrange the sponge fingers in the base of your serving bowl. Use any scraps to fill in any gaps.
Scatter half of the raspberries over the sponge, reserving the rest for decoration. Dice the strawberries and position them between the raspberries.
Place the jelly crystals into a jug. Add 200ml boiling water. Give it a stir, then add the remaining 200ml cold water. Stir again. Alternatively, prepare the jelly as per the instructions. Pour the jelly over the sponge and leave it to set in the fridge.
Make the custard while the jelly sets. Separate 3 large eggs. Place the yolks in a large bowl, and reserve the egg whites for another recipe. Add 1/4 cup erythritol and arrowroot to the egg yolks and mix well.
Pour the 1 ¼ / 300ml double cream, 1/3 cup milk, and 2 teaspoons vanilla extract into a saucepan set over medium heat. Bring just below the boil, then remove from the heat and slowly, in a steady stream, pour half of the cream mixture over the egg mixture, whisking continuously to combine. This is to acclimatize the eggs, so they do not curdle.
Return the cream mixture to the pan. Heat on medium heat for about 5-7 minutes, continuously stirring until thickened. Once it reaches custard consistency, taste, and adjust sweetness to your preference. Pour the custard into a jug or bowl. Place a piece of plastic wrap over the custard, touching the top layer to prevent a skin from forming. Leave in the fridge to cool.
Once the jelly has set, and the custard has cooled, pour the cooled custard over the set jelly. Use a spatula to spread it evenly.
Pour the remaining 1.5 cups of double cream, ½ tsp vanilla extract cream, and 1 teaspoon lemon juice into the bowl of a stand mixer with the whisk attachment. Whisk on high speed for 3-4 minutes until the cream thickens. Take care not to overwhip. To assemble the trifle, spread the whipped cream over the custard and garnish with the remaining raspberries. Leave the trifle in the fridge until ready to serve.