Description
This Vegan Trifle is a luscious, layered dessert featuring macerated fresh raspberries soaked in amaretto, creamy vegan coconut custard enriched with white chocolate, and airy coconut whipped cream. Perfectly layered with vegan ladyfingers, it combines fruity freshness with rich, smooth textures, making it an indulgent and plant-based treat that can be prepared ahead and chilled for hours to meld flavors beautifully.
Ingredients
Scale
Fruit Layer
- 600 g fresh raspberries (plus 100 g for garnish, optional)
- 100 g granulated sugar
- 100 ml Amaretto
- 1 vanilla pod, sliced in half
Custard
- 800 g vegan coconut custard
- 200 g vegan white chocolate
- 1 vanilla pod (other half from fruit layer)
Whipped Cream
- 800 ml coconut whipping cream
- 50 g powdered sugar (plus extra for garnish)
Base Layer
- 1 batch vegan ladyfingers (see notes)
Instructions
- Macerate the berries: In a large bowl, combine the raspberries, granulated sugar, amaretto, and one half of the vanilla pod with scraped seeds and pod. Stir gently, cover the bowl, and let it sit for 20 minutes to allow the berries to release juices and form a syrupy mixture.
- Prepare the custard: Place the vegan coconut custard and the remaining half of the vanilla pod into a large saucepan over gentle heat. Stir constantly to prevent sticking and heat until the custard just begins to simmer. Remove from heat and whisk in the vegan white chocolate until smooth and fully melted.
- Make the whipped cream: Pour the coconut whipping cream into a large mixing bowl or stand mixer. Whip until light and airy, then gradually whisk in the powdered sugar until fully incorporated. Transfer the cream into a piping bag fitted with a star nozzle and refrigerate until assembly.
- First layer assembly: Arrange half of the vegan ladyfingers in two layers at the base of the trifle bowl. Spoon half of the macerated raspberries along with some of their syrup evenly over the ladyfingers.
- Add custard and cream: Pour half of the prepared coconut custard over the raspberry layer. Then pipe half of the whipped coconut cream on top in an even layer.
- Repeat layering: Layer another double layer of vegan ladyfingers, followed by the remaining raspberries and some syrup (reserve some syrup for serving). Pour on the remaining custard, then pipe the remaining whipped cream over the top.
- Chill the trifle: Cover the assembled trifle with a plate or plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and the dessert to set properly.
- Garnish and serve: Before serving, top the trifle with fresh raspberries and dust with powdered sugar for a pretty finishing touch.
- Storage: Store the trifle covered in the refrigerator for up to 3 days. Avoid freezing, as it can affect texture and flavor.
Notes
- Vegan ladyfingers can be homemade or store-bought; ensure they are fully vegan.
- Amaretto can be substituted with a non-alcoholic almond syrup if desired.
- When melting the white chocolate into the custard, ensure the heat is low to prevent curdling or burning.
- Chilling overnight enhances the flavor melding and texture quality of the trifle.
- Do not freeze the trifle as this may alter texture and taste.
