Trifle is one of the most popular Christmas desserts, but is usually out of bounds for vegans or anyone following a dairy-free diet. Until now. Lily Vanilli has created a recipe for a delicious, fruity trifle, that everyone can enjoy, and it only takes 45 minutes to prepare. Enjoy!
Serves 10-15 in a 30cm x 30cm trifle bowl
Preparation time: 45minutes
Ingredients:
- 1 x 415g can Del Monte® Fruit Cocktail in Juice (well drained)
- 1 x 415g can Del Monte® Peach Slices in Juice (well drained)
- Elderflower liqueur
- Handful of fresh cherries (stalks on)
- 100g raw/vegan chocolate, chopped
- Edible gold dust / desiccated coconut / hundreds and thousands
- Pink food colouring or 2tsp crushed, freeze dried raspberries (optional)
- 400g Soya Custard (shop bought)
- 50g Vegan butter
- 150g icing sugar, sifted
- 1 tsp vanilla extract
- Berries & edible flowers for decoration
RELATED: See more vegan recipes and inspiration here
- Vegan Sponge Cake (shop bought or homemade)
- 400g plain flour
- 400g (7 oz) caster sugar
- 2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 7 tablespoons vegetable oil
- 2 teaspoon vanilla extract
- 2 teaspoon distilled white vinegar
- 500ml water
Method:
- Preheat oven to 180 C / Gas 4. Lightly grease a 2 x 20cm round cake tins
- Sieve together the flour, sugar, bicarbonate of soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.
- Pour some of the mixture into prepared tin and bake at 180 C for 45 minutes. Remove from oven and allow to cool. Use the remaining cake mix and repeat this process for more cake layers. (Usually makes 4 or 5 cake layers)
- Soak the sponge cake by pricking the surface with a fork and gently drizzling with liqueur.
- Prepare cherries for decoration by melting and coating in raw hocolate. Once set, brush with gold dust (optional)
- Add colouring or freeze dried raspberries to shop bought soya custard.
- Make your vegan buttercream by adding your icing sugar and vegan butter to a mixing bowl and beat using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth.
- Now it’s time to assemble your trifle! Gently place the first layer of soaked sponge cake into the base of your trifle bowl.
- Top the cake with a layer of Del Monte® Peach Slices.
- Then add a layer of pink soya custard and another layer of cake.
- Top this with a layer of Del Monte® Fruit Cocktail.
- Then add a layer of pink soya custard and another layer of cake.
- Repeat this pattern as many times as your bowl allows, ensuring you finish with a final layer of sponge cake.
- Using a piping bag, pipe the top layer with the vegan buttercream with extra dabs piped in a circle around the edge of the trifle.
- Place your decorated cherries where you have piped your dabs and decorate with fresh berries and edible flowers or anything you like, arranged in a suitably celebratory design!
This recipe has been created by London bakery owner, Lily Vanilli, to celebrate Del Monte's 125th Anniversary. For more recipe inspiration, please visit delmonteeurope.com.
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