Vegan Platinum Jubilee Trifle Recipe

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

Vegan Sponge: 1 FREEE Sponge Mix, 2 tbsp Chickpea Flour, 1 tbsp Tapioca Flour, ½ tsp Baking Powder, 100ml neutral oil, 120ml tepid vegan milk

Lemon Curd:  50g white sugar, 1 tablespoon cornstar,120ml non-dairy milk,    60ml lemon juice (about 2 lemons),  2 teaspoons lemon zest (from about 1 lemons,    ⅛ teaspoon turmeric (optional for colour)

Jelly: Wibble’s Orange Vegan Jelly Sachet (57g)

Mandarin Coulis: 4x tins mandarins, around 300g each, 45g caster sugar , 16g arrowroot powder, ½ lemon juice only.

Other: Oatly Custard, Oatly Double Cream, Rhythm 108 Almond Biscotti Biscuit -break  up into crumbs ready to sprinkle, Grated Vegan White Chocolate

 

Method

 

Vegan sponge: 

1) Measure the sponge mix into a bowl, add the chickpea flour, tapioca flour and baking powder, stir to combine and sieve into a mixing bowl.

2) Put the oil and milk into another mixing bowl and beat together.

3) Add the prepared flour blend and beat into a smooth paste.

4) Put the mixture into the cake tin and smooth the tops.

5) Bake for 25-30 minutes until golden and the sponges spring back when touched.

Lemon Curd:

1) In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

2) Remove from heat and pour into a heat safe container to cool. Enjoy warm or store in the fridge for up to 1 week. It will thicken more as it cools. 

 

Allow Lemon Curd and the cake to cool

Jelly:

1) In a bowl add Orange Wibble jelly powder and 1 pint of hot water. Stir until dissolved.

 

Mandarin coulis:

1) To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat.

2) In a small bowl, add 2 tablespoons of water with the arrowroot powders then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl.

To assemble:

1) Divide cake into two and spread on the lemon curd on one side. Sandwich the lemon curd between the two sponges and cut into pieces.

2) Add pieces into trifle bowl

3) Pour the jelly over the sponge pieces and set aside in the fridge to completely set. This will take approximately 2 hours. Once set, pour over the custard then arrange a single layer of almond biscotti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream and pour on top of the mandarin coulis. Crumble over the reserved amaretti biscuits and decorate with the grated vegan chocolate.

Enjoy! xxx

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