This vegan sherry trifle (The Veg Space) is a homemade version of the traditional Bird’s Trifle, that most of us grew up eating in childhood. It’s super-simple to make: a vegan sponge (see below) soaked in sherry, then you add berries, vegan custard and cream, and top with toasted almonds.
Before cooking, read up on food safety for people and pets.
Obviously you can amend the recipe (like omitting the nuts and alcohol for children), or vary things up by swapping the booze or or fruits.
If you’re going to top your trifle with colour, make vegan sprinkles instead of ‘hundreds and thousands’ (which are usually made from dead insects).
Make Your Own ‘Sponge Fingers’
The main bugbear is finding a vegan sponge cake that ‘s free from palm oil. Instead, just make your own pound cake (Full of Plants), a European classic recipe created during the 18th century. They were invented during rationing times, and were an easy way to use up a pound of flour, sugar and butter.
