Refreshing and sweet trifle made with fresh strawberries, a perfect dessert for a warm summer day. For the sponge, prepare half of the recipe shown here.
Serves: 3
Time to prepare: 05 mins
Time to cook: 15 mins
Dietary requirements: Dairy-free, Vegan
Ingredients
Jelly
400g/generous 14 oz. fresh strawberries
5 tbsp. sugar
2 tbsp. water
1 tbsp. vegetarian jelly powder
Custard
250ml/scant ½ pint plant-based milk
2 tbsp. custard powder
2 tbsp. sugar
Cream
1 tin 400g/14 oz. of full fat coconut milk (chilled overnight)
1 tbsp. of icing sugar
1 tsp of vanilla bean paste
Instructions
Make half of the sponge recipe
Wash and halve the strawberries, reserve 3 for decoration.
Add to the saucepan and top with sugar and water. Bring to the boil, then simmer for 10 mins, until the strawberries are soft.
Place the strawberries into the liquidizer and blend until pureed.
Place back in the saucepan and sprinkle the jelly powder in.
Whisk the mixture and bring it back to the boil until it thickens. Leave to cool slightly in the saucepan.
Meanwhile, prepare the custard as directed on the packet.
Prepare the sponge. Trim the crust, crumble to the bottom of the trifle glasses, and gently press it down. Reserve the rest for later.
Pour the jelly over the sponge, dividing it into 3 glasses. Leave to cool for at least 10 mins.
Next make the cream. Skim the top of the coconut milk by taking the white thick part from the top of the can, leaving the clear liquid behind. Add to a bowl with the icing sugar and vanilla paste, and whisk until it becomes thick. Place the cream into a piping bag, with desired nozzle and store in the fridge until needed.
Pour the custard onto the cooled jelly, dividing between the 3 glasses. Place in the fridge for at least half an hour to cool.
When the custard has cooled, pipe the cream on top and decorate with the reserved strawberries.
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