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
Scale
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.
