Black forest trifle walnuts12/5/2023 Transfer to a Pyrex jug or heatproof bowl and leave to cool for a bit. Reduce the heat to a simmer for about 5 minutes, stirring often, until the fruit has fully defrosted and you have a jammy-looking mixture. Bring the cherries, caster sugar, water and lemon juice to the boil in a large saucepan.The one I’ve used measures approximately 20cm at the top and is 11cm deep. Slice up the sponge cake into fingers or squares and arrange at the bottom of a trifle bowl (or any large, deep bowl if you’re not bothered about seeing the layers through the glass).Double up if you have a really large trifle dish (or need to feed more people!)ģ50g – 400g vegan sponge cake, sliced into squares or fingersĢ0g Bird’s Custard Powder (got none? Use cornflour, see intro)ġ00g Elmlea Double Plant-Based cream (or any vegan cream)ġ50g Elmlea Double Plant-Based cream (as above)Ī square or two of dark chocolate for grating The trifle is minimally decorated with a grated square of dark chocolate.Ĭomfortably serves 6. If you can’t get hold of this, I would suggest seeking out an equivalent vegan whipping cream, or you can do what we used to do – whip the fatty content of a chilled can of coconut milk with a few tablespoons of icing sugar and use that instead. Elmlea Plant-Based is available in most supermarkets and has a very neutral taste that I really like. Some will be used in the custard and the rest for the topping. You’ll need a single 270g carton for this recipe. Here in the UK we have Elmlea Plant-Based Double Cream which whips absolutely brilliantly. Normally I’d suggest adding a pinch of turmeric for colour, too – but as this is a chocolate custard there is no need. If you can’t get hold of Bird’s then just use cornflour, although you’ll also need to add a teaspoon of good vanilla paste or extract for flavour. A little cocoa powder, vegan cream and chopped dark chocolate transforms it into a very good chocolate custard. I use Bird’s custard powder for all my custard needs – from regular pouring custard to creme patisserie. I know you can buy ready-made vegan custard but it’s so much cheaper to make your own. I can get a 500g bag for under £2 in Lidl. There’s no way I would consider standing around pitting several punnets of cherries in this weather – or any weather, actually – so I highly recommend seeking out a bag of frozen cherries. Here I have put together a very simple sort of cherry compote using a bag of frozen cherries. I don’t particularly like jelly in trifle, although vegan jelly is easily found if that’s your thing. Slice it up into fingers or squares and you’re good to go. Of course you can use any vegan sponge as the base – either shop-bought or make your own. I found about half of one loaf cake provided around 350g which is the perfect amount for this trifle. I’ve been making my Vegan Jammy Ripple Loaf Cake quite a lot recently and froze one of the cakes in slices. Personally, I like a spongey base for a trifle. I’m almost certain supermarket vegan sponge fingers aren’t a thing yet if they are and you see them in the supermarket, by all means use those (and let me know in the comments below). If you’re bored of Calipos and can muster a little strength in the kitchen, I promise this trifle will be worth the effort! The steps aren’t difficult but you do need to allow time for the compote and custard to cool, and then wait a bit for the trifle to set nice and cold in the fridge. The UK’s scorching heatwave has eased now, but it’s still summer and nothing beats a chilled dessert. It’s about time I posted a recipe for trifle.
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