Recipe
Layer upon layer of indulgence! This plant-based zuppa inglese is an elegant Italian, trifle-style dessert featuring soft sponge, velvety custard, and a dreamy whipped topping.
You will need
Serves 12
For the cakes:
- 500g plain flour
- 6 teaspoons baking powder
- 370g caster sugar
- 1 1/2 tablespoons white vinegar
- 500ml plant-based milk
- 250ml sunflower oil or neutral-flavoured oil
- 1 1/2 teaspoons vanilla extract or essence
For the custard:
- 1.25L plant-based milk
- 120g cornflour
- 180g sugar
- 90g vegan butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange
- Turmeric powder, to colour
- 60g dark chocolate, chopped
For assembly:
- 200ml grenadine syrup
To decorate:
- 500ml plant-based whipped cream
Recipe: Nadia Fragnito
Directions
45 mins to prep
45 mins to cook
8 hours to chill
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Step 1
For the cakes: Preheat a fan-forced oven to 170°C. Grease 2x 20-22 cm round cake tins with non-stick baking paper.
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Step 2
In a large bowl, sift the flour and baking powder and stir in the sugar.
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Step 3
In a separate bowl, mix the vinegar into the milk and let it curdle. Add the oil and vanilla.
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Step 4
Pour the milk mixture into the dry and stir until the batter is smooth, taking care not to overmix.
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Step 5
Divide the batter between the cake tins and bake in the pre-heated oven for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Cool the cakes before assembling the trifle.
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Step 6
To make the custard: Whisk the milk and cornflour in a large saucepan until dissolved. Place on a medium heat. Add the sugar, butter, vanilla, citrus zest and a dash of turmeric for colour. Stir frequently until it thickens into a custard.
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Step 7
Divide the custard in half. Stir the chocolate into one half of the hot custard until the chocolate melts. Cool the custards. To achieve an ultra-smooth texture, you can pass the custard through a sieve or blend it briefly with a hand blender.
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Step 8
To assemble: Trim the cakes as needed to fit the size of your trifle dish. Pour the grenadine syrup onto a flat tray. Dip the cakes in the syrup, coating each side with the syrup. If you soak the cakes in the syrup for too long they will fall apart, so coat and handle carefully.
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Step 9
Place the first cake in the dish and spread a layer of your prepared chocolate custard over it. Add the second cake and spread over the vanilla custard.
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Step 10
Decorate with piped whipped cream. Cover and refrigerate overnight before serving, to allow the flavours to develop and the layers to set.
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Recipe: Nadia Fragnito
