Trifle is a pretty Kiwi Christmas staple. Until now I've not attempted a vegan version. Use what fresh berries that you can find, make a simple sponge or use a vegan cake recipe. Purchase dairy-free alternatives (see previous post).
For this recipe I used the sponge recipe from the Safe website - see here for recipe.
Ingredients:
- Cooked cake (see link above, or use your favourite cake)
- Jelly (either purchase store-bought jelly such as the pottles of Countdown pears in raspberry jelly that use non-animal setting agents, or make your own using agar-agar or Jel-it-in)
- Fresh berries - strawberries, blueberries, blackberries (and anything else you might be able to get in season)
- 500 ml custard (Edmonds custard powder is vegan-friendly)
- 250ml dairy-free cream (Soyatoo! Make a rice and soya whipping cream)
Method:
- Make jelly and custard and whip cream according to their instructions. Set aside in refrigerator.
- When jelly is set, assemble trifle.
- Pull apart sponge into smaller pieces. Layer evenly on the bottom of a glass serving bowl.
- Sprinkle berries over the top of the sponge (I used individual berries for the layers and then a variety for the topping).
- Blob jelly over the top of the berries, and top with some custard.
- Blob cream over the top of the custard.
- Repeat layers.
- Final layer should be cream, and sprinkle with a mixture of fresh berries. A sprig of mint gives your trifle a nice finish, and as an option grated dark chocolate and or sliced almonds.
Whenever I had trifle growing up, it had a big splosh of sherry in it (which I hated). If you like sherry you can either soak the sponge/cake in it, or pour a little over the top of each fruit layer before you add the custard and cream.
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