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Vegan trifle

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Vegan trifle

This is an easy crowd-pleasing dessert that is really quick to put together. Non-vegans likely wouldn't even guess they're not eating dairy or egg custard – it tastes so deliciously nostalgic and gets that balance of sweet, soft and indulgent just right.

Ingredients

Method

  1. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top.

  2. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve.

Recipe Tips

You can make your own vegan sponge if you prefer. Just half the quantity of this recipe to make enough for the base of this trifle.

There is no sherry in this recipe, but add a splash of vegan sherry on top of the cake layer if desired. It will soak in and add to the flavour.