Vegan Trifle Cups with Berries

0
22

If you’ve never made a vegan trifle before, prepare to get your mind blown at how simple it is to make from scratch. All you need is a vanilla cake base, coconut whipped cream, vegan custard and berries or fruit of choice! So simple to make and it gets better with age as the flavours mature.

Trifles are something that most people enjoy. It’s the perfect dessert to share on special occasions.

I’ve already planned to share with you a few different flavour combinations over the coming months. 

Leading up to the holidays, you’ll be able to choose from multiple combinations that everyone will love!

When my husband Michael and I first started dating, I’d go over to his place and make the unhealthiest trifle from store-bought ingredients. Custard in a carton, some fruit (normally just banana or berries), pre-made sponge or cookies, thickened cream, flake bars, and anything else that seemed appealing at the time.

This was our naughty dessert when we stayed in watching movies all night. I think the sugar in that trifle would do the job of keeping us up all night!

As you’d suspect, we both always felt sick afterwards, but for some reason, we still managed to justify it the next time. Ahh…the days of not caring in our early 20s.

How times have changed! Not only are we vegan now, but I would never buy processed ingredients like that now. 

This recipe is much healthier and more satisfying than anything store-bought. I love it when others enjoy the food that I make. This is one of my favourites to pull out as a treat when we have guests over. 

Close up of trifle in cup

Kitchen tools needed to make this vegan trifle

The items that you’ll need to execute this dessert are: 

  • Scales
  • Measuring spoons
  • Measuring cups
  • Large bowl
  • Small bowl
  • Fine mesh strainer (for sifting dry ingredients)
  • Mixing spoon
  • Whisk
  • Baking dish
  • Unbleached parchment paper
  • Hand-held or electric whisk
  • Medium saucepan
  • Small knife
  • Peeler (for shaving chocolate)

Pictured: Coconut whipped cream.

Tips for making these easy vegan trifle cups with berries

Each individual recipe that is featured in this trifle has a great set of tips and tricks. For those, please check out the vanilla cake, whipped coconut cream and vegan custard posts for more. 

However, here are a few tips to help you with the trifle itself. 

  • I’ve used raspberry jam in the trifle; you can use whatever jam you like. I think apricot and even orange marmalade would work well. 
  • If berries aren’t in season where you live, you can use other fruits like cherries, apricots, peaches, mangoes, banana, or even frozen or canned fruits. 
  • These cups can be made the day before you want to serve them. The flavours will mature over time. 
  • If you don’t have glasses like mine, you can always make one big trifle and serve it individually at the table. 
  • Want to make this more traditional? Add some of your favourite liquor for the vanilla cake to soak up. Fruit-based ones like a cherry or raspberry liqueur, light or dark sherry are the best ones to use. I personally find that it doesn’t need the extra something as it’s moist and flavourful without it. 

Trifle cup with two others blurred in the background

Other vegan dessert recipes you’ll love:

  1. Chocolate Chia Seed Pudding with Cashew Cream
  2. Raw Vegan Zesty Lemon Slice
  3. Easy Vegan Tiramisu (Gluten-Free)
  4. Vegan Vanilla Cake with Coconut Cream and Berries
  5. 3-Ingredient Chestnut Puree With Whipped Coconut Cream

If you try this recipe, let me know! Would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest

Ingredients

Cake layer:

Cream layer:

Custard layer:

  • 500ml plant milk – I normally use organic soy
  • ⅓ cup cornstarch
  • ½ cup raw sugar (organic for vegan if in the US)
  • ½ cup coconut cream
  • 1 tsp vanilla extract
  • 1/8 tsp turmeric (for colour)

Extras:

  • 5 tbsp raspberry jam
  • Berries for layering – I made some with blackberries and raspberries and others with blueberries and strawberries.
  • Dark vegan chocolate (optional)

Instructions

  1. First, make the vanilla cake – use only half the recipe as you will need half the amount of sponge that the cake makes.
  2. Instead of a cake tin, you’ll be baking it in any flatter baking tray that is approximately 24cmx24cm (9.45inx9.45in). Line it with parchment paper before baking for around 20-30 minutes. It’s done when a skewer comes out clean.
  3. Remove from the oven and let it cool completely.
  4. While the cake bakes, you can make the coconut whipped cream.
  5. Once made, set aside in the fridge for 2 hours to set.
  6. Now you can move onto the custard. Add 250ml (8.45oz) to a medium-sized saucepan and place on medium-high heat until the milk warms up.
  7. In the meantime, add the rest of the milk and the custard ingredients to a bowl and whisk until well combined.
  8. Once the milk has come to a gentle simmer, pour in the custard mix and whisk for around 4-5 minutes until it starts to thicken or starts to stick to the bottom of the saucepan. You will feel it. Whichever one occurs first, then reduce the heat to low and cook stirring for an additional 2 minutes. The custard should be nice and thick. If it’s not, keep cooking and stirring until it is.
  9. Remove from heat and let it cool completely. Once cooled, if it’s a little lumpy when you stir it, give it a quick whiz with the electric whisk.
  10. Once all the ingredients for your trifle are cool and set, you’re ready to start assembling.
  11. Before you get started, cut the sponge into smaller squares, so it’s easier to place inside the ramekins or glasses that you’re using. My glasses hold 420ml (14.2oz).
  12. Distribute all ingredients equally between the 5 glasses starting with the cake. Place a couple of pieces of cake on the bottom of the glass and press it down so that there are no holes/empty pockets. Followed by a tablespoon of jam spread over the cake evenly.
  13. Next is the custard, followed by the first layer of berries. From there, you add the whipped cream and another layer of berries.
  14. Finish it off with some shaved dark chocolate and set in the fridge for at least an hour before serving. This dish is best served cold. I like to leave mine for a minimum of two hours to let the flavours marinate a little more.

Did you make this recipe?

Tag @theminimalistvegan on Instagram and follow us to see the latest!



Source link

LEAVE A REPLY

Please enter your comment!
Please enter your name here