Recipe
Layers of soft vanilla cake, creamy custard, juicy berry compote, and whipped cream make this trifle a show-stopping dessert. Perfect for holidays or entertaining, it’s colourful, indulgent, and surprisingly easy to assemble.
You will need
Serves 16
For the vanilla cake:
- 2 1/2 cups (310g) plain flour
- 1 1/2 cups (300g) sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups (340g) dairy-free milk, room temperature
- 1/2 cup (115g) neutral-flavoured oil
- 1/2 cup (130g) applesauce or dairy-free yoghurt (optional, for structure)
- 1 tbsp vanilla extract
- 2 tsp apple cider vinegar
For the thick and easy custard:
- 2/3 cup (75g) vanilla custard powder
- 4 cups dairy-free milk (we used soy)
- 1 cup (100g) sugar
- 1/3 cup (75g) vegan butter
- 2 tsp vanilla extract
For the berry compote:
- 4 cups (560g) frozen berries, such as blueberries and raspberries
- 1/2 cup (60g) corn flour
- 1/2 cup (115g) water
- 1/4 cup (50g) sugar
- 2 tbsp lemon juice
To assemble:
- 500g dairy-free thickened cream, chilled
- Icing sugar, to taste and optional
- Fresh fruit such as berries and stone fruit
Recipe: Rainbow Nourishments
Directions
45 mins to prep
60 mins to bake
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Step 1
Preheat oven to 180°C (conventional) or 160°C (fan). Line a large cake tin (23x33cm) with baking paper.
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Step 2
To make the cake, add all dry ingredients to a large bowl and mix until well combined. Add all the wet ingredients and mix until just combined. Pour the batter in the cake tin and smooth the top.
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Step 3
Bake the cake for 25-30 minutes or until you can insert a toothpick in the middle and it comes out clean. Let the cake cool fully in the cake tin.
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Step 4
To make the custard, add the custard powder and 1 cup of milk to a large saucepan. Mix until smooth. Add the rest of the milk, sugar, butter and vanilla and mix until just combined.
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Step 5
Place the custard mixture over medium high heat until it starts steaming. Reduce the heat to low and stir constantly until it has thickened. The custard is ready when it thickly coats the back of a spoon.
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Step 6
Remove the custard from the heat and stir occasionally to prevent it from becoming lumpy. When the custard has cooled and thickened significantly, transfer to the fridge to cool completely.
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Step 7
To make the berry compote, add the berries and sugar to a large saucepan. Place over high heat and cook until the berries have thawed. Reduce to medium heat and cook until the berries have softened and broken down.
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Step 8
In a small bowl, mix the cornflour and water to make a slurry. Pour the mixture into the berries and stir until the mixture has thickened. Allow to cool slightly at room temperature then transfer to the fridge to cool completely.
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Step 9
On the day of serving, whip the cream to form stiff peaks. For a firmer cream, gradually add the icing sugar. Set aside in the fridge. Cut the cake into cubes. If your custard is lumpy, blend with a stick blender or food processor (this will thin the custard a lot).
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Step 10
Layer the cake, custard, compote, and whipped cream in a large trifle glass. Top with fresh fruit or as desired. Store in the fridge until ready to serve.
Hot tip!
You can prepare the cake, custard and berries 1-2 days in advance. It’s best to whip the cream and assemble the trifle within 3-4 hours of serving.
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Recipe: Rainbow Nourishments
