Anyone remember having trifle in their pre-vegan days? I sure do, it was a Christmas dessert tradition in our house, and so this year I recreated the tradition for our family, vegan style!
The trifle was far easier than I had anticipated. Once the elements for the layers were prepared (which could be done a day or two in advance), then it was merely a matter of layering... and then the hardest part - waiting!I will formalize this recipe, but here's the basic rundown of what I did:
Made the cake layers (used the All-Purpose Vanilla Cake recipe from ed&bv), custard, pineapple sauce, strawberry sauce, and Celestial Cream (also from ed&bv) ahead of time, and refrigerated everything until cool.
I assembled the trifle on Christmas Eve, but next time I'll assemble the morning before serving (if serving for afternoon or evening). A day in advance made the layers soak into one another more than I had wanted, though it tasted terrific nonetheless.
I started with a layer of custard on the bottom of a large glass bowl. Then, added slices of the cake, as you see here...
This was followed by another layer of custard and cake, and then a layer of the pineapple sauce...
Then, more cake/custard, and a grating of white chocolate. I used an Organica White Chocolate Bar and really liked its flavor, and also appreciated that it is made with great ingredients including organic fair-trade cocoa butter, fair trade organic raw cane sugar, and organic rice syrup.
A little more cake, then a layer of fresh strawberry sauce...
More cake (here you see my elves helping out), and then finally the layers were topped off with the Celestial Cream, and shavings of more of the white chocolate.All of these layers made for one monstrously delicious trifle...
For serving, it was as easy as spooning into a bowl or parfait glass (and in my case, scooping out extra bits of custard or celestial cream until just right!)
