Dairy Free Berry Trifle Recipes

Steps:

• Meringues:.
• Preheat oven to 150ºC.
• Line a baking tray with baking paper.
• Beat egg whites until stiff.
• Gradually add 1/2 cup sugar.
• Beat until thick and glossy.
• Fold in 1/3 cup sugar.
• Spread evenly in baking tray.
• Bake for 1-1½ hours or until dry, then cool.
• Custard:.
• Warm rice milk and water, but do not boil.
• Beat the egg yolks in a large bowl and slowly add the sugar.
• Mix in cornstarch.
• Gradually add warm milk mixture.
• Return to pan and stir over low heat until custard thickens. Do not allow to boil.
• Remove from heat, cool and add vanilla essence.
• Cool for 30 minutes.
• Trifle:.
• Spread jam over ladyfingers.
• Arrange in a layer in trifle bowl.
• Spoon one third of the fruit on top.
• Crumble meringue over fruit.
• Spoon half of the custard over this.
• Repeat with a layer of ladyfingers, meringue, fruit and custard.
• Top with ladyfingers.
• Whip dairy free cream until stiff and spread over this.
• Garnish with fruit.

Steps:

• Place the berries into a large bowl and sprinkle with half of the lemon juice. Lightly toss.
• Combine the berries, sugar, cornstarch and remaining lemon juice in a saucepan over medium-high heat. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes. Take the berries off the heat and let cool; the mixture should thicken up as is cools.
• In a clean bowl, whip the cream with the sugar and the vanilla to soft peaks. Put the lemon curd into a second bowl and stir in a little of the whipped cream to loosen it. Then fold in the rest of the cream.
• To assemble the trifle, spoon a layer of the lemon cream into a large glass bowl. Add a layer of pound cake, breaking the slices into pieces that fit. Then soak the cake with a layer of berries and their juices. Keep going to make 3 or 4 more layers, depending on the size of the bowl, finishing with a layer of lemon cream. Cover and refrigerate until ready to serve.

Steps:

• To make the sponge, heat the oven to 180C/160C fan/gas 4 and oil and line a 20cm square or round cake tin with parchment. Mix the vegetable oil, vanilla paste, lemon juice and plant milk in a jug. Tip the baking powder, caster sugar and flour into a large bowl. Make a well and slowly whisk in the vegetable oil mixture until smooth, then spoon into the prepared tin and bake for 30-40 mins until golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.
• Meanwhile, make the compote. Put the raspberries, sugar, lemon and 50ml water in a small pan, bring to a simmer and cook for 4-6 mins until the fruit breaks down a little to a sauce. Remove and set aside to cool.
• To make the custard, put the cornflour in a bowl and add a splash of the cold plant milk, and stir until lump-free. Pour this mixture into a saucepan with the remaining ingredients, including the rest of the milk, and cook over a low heat for 6-8 mins, stirring often, until you get a thick custard that coats the back of a spoon thickly. Cover the surface with a piece of parchment and set aside to cool.
• To assemble, cut the sponge into squares or fingers, and place in the bottom of a trifle dish. Spoon over the compote, then add 150g of the raspberries. Give the cooled custard a brief whisk, then pour over the top of the raspberries. Chill for 1-2 hrs until the custard has set.
• Whip all of the ingredients for the cream together until you get soft peaks (it's best to taste the cream for sweetness before adding the icing sugar), and spoon over the top of the set custard. Chill until ready to serve. Scatter with the remaining raspberries, mint, almonds and a dusting of icing sugar to decorate, if you like.