There’s nothing that screams ‘birthday party!’ than a summer berry trifle. Although popular around the world, trifle is mostly English, and these recipes try to replicate childhood memories of Birds’ Trifle (packed with rubbish). These trifles use fresh fruits, optional booze, sponge fingers, all coated in a cream whipped topping, with hundreds of thousands. Obviously leave the booze out for children, but other than that, go for it! Keep these desserts away from pets, due to toxic ingredients like stone fruits and chocolate.
This vegan boozy sherry trifle (The Veg Space) is a plant-based version of everyone’s favourite celebration dessert. The most complicated step is making the sponge fingers, which uses a plant-based vegan block butter with no palm oil (Naturli is a good brand). Once that’s done, it’s a simple layering exercise of berries, vegan custard and cream, on top of the sherry-soaked sponge. Top with toasted almonds. Although the trifle can be made a day before, it’s best to whip the vegan cream, just before serving. Fancy mixing up the recipe a bit? No worries, Kate has lots of tips to make mini trifles (serve in large wine glasses) or adjust the flavours to make a summer/autumn blackberry apple version, or a German-inspired black forest trifle (cherry and chocolate).
Easy Vegan Pumpkin Trifle (Rainbow Nourishments) is based on Anthea’s recipe for her homemade fluffy pumpkin spice donuts. You basically cut these into cubes, and the rest is child’s play.
Vegan Black Forest Trifle (Rainbow Nourishments) is based on the popular German flavour of cherries and chocolate, apparently designed to replicate the national dress. Easier to make than the cake, this features a vegan chocolate cake, a chocolate custard, macerated cherries and whipped cream.
Vegan Prosecco Berry Trifle (Addicted to Dates) features a white chocolate custard made with pressed silken tofu and vegan white chocolate (keep all chocolate away from pets). Topped with an agar-set fresh strawberry jelly with raspberries, this dessert is topped with a strawberry coconut cream, and garnished with freeze-dried berries and vegan meringue. Most Prosecco is vegan, but do check the labels before purchase, to ensure it’s not filtered through bone char. The Wild Thing Vegan Prosecco is a good choice. This is because profits help the charity Born Free, which helps to rehabilitate animals in zoos, campaign for better welfare and look towards a world where animals live in their natural habitats.
Make Your Own Sponge Fingers
Homemade Vegan Sponge Fingers (Addicted to Dates) are the perfect recipe to master, whether you use them to soak in espresso for vegan tiramisu or to use at the base of a vegan trifle. These are made with aquafaba (chickpea brine water whizzed up to make vegan meringue) along with sugar, coconut milk, sunflower oil and a few baking activators). Or try these Gluten-Free Vegan Lady Fingers (Lazy Cat Kitchen).
Where to Find Vegan Jelly
Did you know that conventional jelly is often made with gelatin (animal bones)? There are not many vegan jelly brands around (listed below). So the simplest option is just to make your own. We have a few variations here: jell-O is simply the American brand name for jelly, so go with these gelatin-free recipes. Then we have Kanten (a clear jelly from Japan). And finally we have booze-sozzled jellies, often called ‘jello shots’, for adults only!
Just Wholefoods Vegan Jelly mixes are made with real fruits and are free from gelatin. They are in plastic packaging, so recycle with household waste or at supermarket bag recycling bins. They are in 4 flavours:
Serve with their vegan custard powder mix. You can also buy Vegeset, a vegan setting agent for sweet and savoury recipes, and can be used in place of gelatine for any recipe. It works well with any plant-based milk. Made from a seaweed gelling agent, one pack sets up to 5 pints.