If you have a sweet tooth and love desserts that are as beautiful as they are delicious, then you’re going to adore this Vegan Raspberry White Chocolate Trifle Recipe. This dessert is a stunning, layered creation full of fresh raspberries, luscious vegan white chocolate custard, and airy coconut cream. Each bite offers a perfect harmony of tangy fruit, creamy sweetness, and delicate textures that come together in a breathtaking presentation. Whether you’re vegan or simply looking for a refreshing new treat to impress guests, this recipe is a total winner and will quickly become a firm favorite in your dessert repertoire.
Ingredients You’ll Need
The magic of this Vegan Raspberry White Chocolate Trifle Recipe lies in its elegantly simple ingredients, each playing a crucial role in bringing out vibrant flavor, delightful texture, and stunning color. From juicy fresh raspberries to gently whipped coconut cream, these components are easy to find yet transform beautifully when combined.
- Vegan ladyfingers: Provide a light, sponge-like base that soaks up all the delicious syrups and custard.
- Fresh raspberries (700 g total): Offer tartness and a burst of bright red color for visual appeal and fresh taste.
- Granulated sugar (100 g): Sweetens the raspberries gently during maceration, enhancing their natural juices.
- Amaretto (100 ml): Adds a subtle almond flavor that deepens the flavor profile of the fruit.
- Vanilla pod: Infuses the custard and syrup with fragrant vanilla, elevating the overall richness.
- Vegan coconut custard (800 g): A smooth and velvety base that mimics traditional custard with a tropical twist.
- Vegan white chocolate (200 g): Melted into the custard, it adds sweetness and a luscious creaminess.
- Coconut whipping cream (800 ml): Whipped to airy perfection, it tops the trifle with a light, fluffy texture.
- Powdered sugar (50 g plus extra): Sweetens the whipped cream and dusts the final presentation for a delicate finish.
How to Make Vegan Raspberry White Chocolate Trifle Recipe
Step 1: Macerate the Berries
Start by combining the fresh raspberries, granulated sugar, Amaretto, and half of the vanilla pod (including seeds and pod) in a large bowl. Stir them gently, cover the bowl, and let it rest for 20 minutes. This process softens the berries and creates a luscious, slightly syrupy liquid that will soak into the ladyfingers and add incredible flavor throughout the trifle.
Step 2: Prepare the Custard
While the raspberries are macerating, warm the vegan coconut custard in a saucepan with the remaining half of the vanilla pod. Stir gently as it heats until it reaches a simmer. Then remove from heat and whisk in the vegan white chocolate until fully melted and silky smooth. This step creates a rich custard with a delicate white chocolate dimension that is truly irresistible.
Step 3: Whip the Coconut Cream
In a separate bowl or stand mixer, whip the coconut whipping cream until it becomes light and airy. Add the powdered sugar and whisk to combine evenly. Transfer this fluffy cream into a piping bag fitted with a star nozzle for beautiful, decorative layers in your trifle. Keep it chilled until you’re ready to assemble.
Step 4: Assemble the Trifle Layers
Begin by placing a double layer of vegan ladyfingers at the bottom of your trifle bowl. Spoon half of the macerated raspberries and some syrup over the ladyfingers, ensuring they soak up the juices. Then, pour half of the white chocolate custard on top, followed by piping half of the whipped coconut cream layer.
Step 5: Repeat the Layers
Repeat the process with the remaining ladyfingers, the rest of the macerated raspberries with syrup (save a little syrup for serving!), the remaining custard, and finish with the final layer of piped coconut cream. These beautiful layers create a mesmerizing effect that’s as inviting to look at as it is to eat.
Step 6: Chill Until Set
Cover your trifle with a plate or plastic wrap and refrigerate for at least 2 hours, though letting it rest overnight is best. This chilling step allows all the flavors to meld beautifully, and the ladyfingers to fully absorb the syrup and custard, creating a luxurious melt-in-your-mouth experience.
Step 7: Garnish and Serve
Before serving, top your trifle with some fresh raspberries and dust with extra powdered sugar for a pretty, inviting finish that will wow anyone lucky enough to dig in.
How to Serve Vegan Raspberry White Chocolate Trifle Recipe
Garnishes
Fresh raspberries and a light dusting of powdered sugar are classic garnishes that enhance the vibrancy and sweetness of the trifle. You can also add a few finely grated vegan white chocolate shavings to elevate the look and provide a delicate crunch with every bite.
Side Dishes
This trifle is a dessert star in its own right but pairs wonderfully with light vegan biscuits or a refreshing lemon sorbet to cleanse the palate between indulgent bites. If you want to keep things seasonal, a small bowl of fresh mixed berries on the side complements the flavors beautifully.
Creative Ways to Present
For a more festive touch, assemble the trifle in individual glass jars or clear cups so each guest gets their own stunning layered dessert. You can also use decorative glasses with stems to turn this casual treat into an elegant dessert centerpiece for special occasions.
Make Ahead and Storage
Storing Leftovers
If your Vegan Raspberry White Chocolate Trifle Recipe has any leftovers (unlikely!), store it tightly covered in the refrigerator for up to 3 days. The flavors continue to meld over time, but the texture is best when fresh within this window.
Freezing
Freezing this trifle is not recommended. The delicate textures of the coconut cream and fresh raspberries do not hold up well to freezing and thawing, which can cause separation and loss of that wonderfully smooth consistency.
Reheating
This dessert is best served cold and should not be reheated. Its charm lies in the cool, creamy layers, so just keep it chilled until you’re ready to enjoy it.
FAQs
Can I use frozen raspberries instead of fresh?
Fresh raspberries are ideal because they maintain their shape and texture better when macerated. However, if frozen raspberries are all you have, thaw them completely and drain excess liquid before using to avoid sogginess.
What if I can’t find vegan white chocolate?
You can substitute with a high-quality vegan white chocolate or use white chocolate-flavored vegan baking chips. Alternatively, skip the white chocolate and add a touch more vanilla to the custard for extra scent.
Is there a nut-free alternative to Amaretto?
Yes! Amaretto has a distinctive almond flavor, but you can replace it with orange liqueur or a splash of vanilla extract if allergies are a concern. The trifle will still be delightful.
Can I use another type of vegan custard?
Absolutely! While coconut custard adds a lovely tropical twist, rice or oat-based vegan custards will also work. Just make sure it’s thick enough to hold layers without becoming runny.
How far in advance can I make the trifle?
This trifle can be fully assembled a day in advance and stored in the fridge overnight. This resting time actually enhances the flavors and makes your life easier when entertaining.
Final Thoughts
There really is something magical about a well-layered trifle, and this Vegan Raspberry White Chocolate Trifle Recipe is a real showstopper that proves plant-based desserts can be just as indulgent and impressive. Whether you’re making it for a special occasion or a fun weekend treat, I promise this recipe will bring smiles and happy sighs all around. Dive in, get creative, and enjoy every luscious bite of this vibrant, creamy delight!
Print
Vegan Raspberry White Chocolate Trifle Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 3 hours 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Vegan Trifle is a decadent layered dessert featuring homemade vegan ladyfingers, fresh macerated raspberries infused with Amaretto and vanilla, rich vegan coconut custard melted with white chocolate, and light coconut whipped cream. It is elegantly assembled and chilled to meld flavors, making it a perfect make-ahead treat for gatherings or special occasions.
Ingredients
Ladyfingers
- 1 batch vegan ladyfingers (see note 1)
Raspberry Maceration
- 600 g fresh raspberries
- 100 g granulated sugar
- 100 ml Amaretto
- 1 vanilla pod, halved (half seeds and pod for maceration, half for custard)
Custard
- 800 g vegan coconut custard
- 200 g vegan white chocolate
Whipped Cream
- 800 ml coconut whipping cream
- 50 g powdered sugar (plus extra for garnish)
Garnish
- 100 g fresh raspberries (optional)
- Powdered sugar for dusting
Instructions
- Macerate the berries: In a large bowl, combine the 600 g fresh raspberries, 100 g granulated sugar, 100 ml Amaretto, and half of the vanilla pod including the scraped seeds and the pod itself. Stir gently, cover, and let the mixture sit at room temperature for 20 minutes. This process softens the berries and creates a syrupy liquid from the broken-down fruit.
- Prepare the custard: Place the 800 g vegan coconut custard and the remaining half of the vanilla pod in a large saucepan. Warm gently over low heat while stirring constantly to prevent scorching. When the custard begins to simmer, remove from heat and immediately whisk in the 200 g vegan white chocolate until fully melted and smooth. Set aside to cool slightly.
- Make the whipped cream: Pour 800 ml coconut whipping cream into a large mixing bowl or stand mixer bowl. Whip until light, airy, and forms soft peaks. Gradually whisk in 50 g powdered sugar until well combined. Transfer the whipped cream into a piping bag fitted with a star nozzle and refrigerate until ready to assemble the trifle.
- Assemble the first layers: Lay half of the vegan ladyfingers in a double layer across the base of a large trifle bowl. Spoon half of the macerated raspberries with some of their syrup evenly over the ladyfingers to soak through.
- Add custard and cream layers: Pour half of the warm coconut custard over the raspberries. Then pipe half of the whipped coconut cream evenly on top of the custard layer.
- Repeat layers: Create another double layer of ladyfingers, then spoon the remaining macerated raspberries along with syrup atop them, reserving some syrup for serving. Pour the remaining custard over the raspberries, then pipe the remaining whipped cream over the top layer.
- Chill the trifle: Cover the trifle bowl with a plate or cling film and refrigerate for at least 2 hours to allow the flavors to meld and the ladyfingers to soften fully. For best results, chill overnight.
- Garnish and serve: Before serving, garnish the trifle with 100 g fresh raspberries and a dusting of powdered sugar to add freshness and visual appeal.
- Storage: Store any leftovers covered in the refrigerator for up to 3 days. Avoid freezing as this may impact texture and flavor.
Notes
- The vegan ladyfingers can be store-bought or homemade; their texture is essential for absorbing the syrupy raspberry mixture.
- Amaretto adds an almond-flavored warmth but can be omitted or substituted with almond extract for an alcohol-free option.
- Melting the white chocolate into the custard ensures a smooth, creamy texture with subtle sweetness and depth.
- Chilling time is important to achieve the proper layering texture and flavor integration.
- This dessert is best served chilled and consumed within 3 days for optimum freshness.
