{Recipe} Peach, Mango and Raspberry Trifles

trifle1

I had intended to feature a salad recipe today, to break up the dessert theme that I have been on for the last few weeks. It all started with rocky road!

But, I realised that it may take some of you a little bit of time to source gelatine-free jelly, depending on where you live. I am unable to purchase it locally. So, I figured the earlier I posted this recipe, the sooner the search for vegan jelly could commence for readers who are considering trifle for Christmas.

Trifle was a feature of my childhood Christmases. Many years after I embraced veganism, my mum and I decided to attempt a vegan trifle. The recipe has evolved over the years, and this year I wanted to try something a little different – individual or mini trifles. They are delicious and very moreish.

trifle8

You can make the cake a day or two in advance (and store it  in an airtight container). Allow the jelly to set in the fridge – and soak the cashews – overnight. Then make the cashew cream and custard on the day that you want to serve the trifles.

I used 360ml capacity glasses. This is definitely an adult-size dessert.

Ingredients

(for 6 individual trifles)

1 vegan sponge cake or vanilla cake*

1 1/2 – 2 cups of custard

1 packet of gelatine-free jelly (jello) crystals, strawberry or raspberry flavour**

2 cups of thick cashew cream (recipe here) OR other non-dairy cream

4 ripe peaches

1 ripe mango

18 raspberries, preferably fresh

strawberry fruit spread (refined sugar free)

Method

1. Bake or acquire the cake that you will use for the trifle bases. Cut the cake in half, horizontally, and spread strawberry fruit spread on both sides. Sandwich the pieces back together again. Store in an airtight container until you are ready to assemble the trifles.

2. Make the jelly (jello), according to the packet directions, the day before you want to serve the trifles.  Allow the jelly to set in the fridge overnight.

3. Just prior to assembling the trifles, make the custard according to the packet directions then set it aside to cool and thicken.

4. If you are making the cashew cream, keep it in the fridge until you need it.

5. Wash all of the fruit, then dice the mango and peaches.

6. I used a flower-shaped cookie cutter to cut pieces of the cake, but you can use a sharp knife to cut circles of cake that are slightly smaller in circumference than the base of your glasses.

7. Line up all of your ingredients and your glasses.

8. Place a dollop of custard in the bottom of a glass, then place the cake segment on top. Add pieces of fruit to cover the cake and to fill the gaps between the cake and the glass. Then, scoop about 3 tablespoons of jelly (jello) on top of the fruit. Cover the jelly with custard, then cover the custard with a thick layer of cashew cream. Place 3 raspberries on top of the cream. Refrigerate.

9. Repeat with the remaining glasses.

After assembling the individual trifles, I had a small amount of cashew cream and jelly (jello) left (about 1/4 cup of each). I was also left with about 1/8th of a cake.

trifle3

Add a dollop of custard and a piece of cake.

***

trifle4

Add pieces of peach and mango.

***

blog5

Add about 3 Tbsp of jelly (jello).

***

trifle6

Cover with custard.

***

trifle7

Add the cream, then top with raspberries.

***

trifle2

Variations – 

  • You may choose to make a ‘whole’ trifle rather than individual tiny ones. In this case, use a large, flat-bottomed, glass bowl. Cut the cake into large pieces, then follow the directions as they are outlined above, using all of the jelly and cream. You may also want to increase the amount of fruit to about 6 peaches and 2 mangoes.
  • To transform this into an adults-only decadent dessert, add a dash of kahlua coffee liqueur to the cooled custard (before assembling the trifles), and mix well.
  • If you want to reduce the sugar content, omit the jelly.
  • Gluten-free option – Use macadamia nut pieces or gluten-free biscuit pieces in place of cake, or bake a gluten-free vanilla cake. Also, ensure that the custard powder is gluten-free.

trifle9

The tiny vegans’ verdicts

As I mentioned, these aren’t child-size serves. It took my daughter, 9 years old, two days to eat her trifle. If you want to make the trifles for children, use smaller quantities and tinier vessels.

7-year-old Tiny Vegan and 4-year-old Tiny Vegan were not enamoured with the cashew cream, and were unable to finish their trifles in two days (luckily the parents of Tiny Vegans were on hand to assist with Operation Devour Trifle). I gave Little Baker a spoonful of my trifle – and he spat it onto the floor! I think the jelly caused this reaction. Never mind, I think he is too little for dessert anyway.

My daughter, on the other hand, was captivated by this dessert.

* Click here for a simple sponge cake recipe. This is the recipe that I used for these trifles. I recommend that you halve the recipe (as I did). Also, you don’t need to ice (frost) it.

** If you are ordering vegan jelly online, you may not have a lot of flavour options. I suggest avoiding orange flavoured jelly in this trifle. I speak from experience. :)

I order my jelly here.

Every Monday, I feature a delicious vegan recipe that is enjoyed by (most members of) my own family – I hope your family enjoys it too!

Do tell! What desserts will be making an appearance on your Christmas table this year?

Ally  :)

About these ads

About Ally
Mamma. Vegan. I blog at Made of Stars.

19 Responses to {Recipe} Peach, Mango and Raspberry Trifles

  1. Pingback: {Recipe} Sweet Cashew Cream | Made of Stars

  2. Laura says:

    Yay! Can’t wait to make it!

  3. narf77 says:

    The phrase “amuse bouche” is wasted on tiny mouthfuls…my “bouche” would be MOST amused to have this gorgeousness ladled into it on Christmas day. I might make some very soft vegan Turkish delight to use in this instead of jelly. I am thinking a mix of lemon and rosewater, very softly set and tumbled amongst the custard and sponge. Might even toss in a bit of chocolate as well…you only get one Christmas a year…

  4. Poppy says:

    Your trifles look gorgeous, I am making trifle for dessert on Christmas day! I love the addition of peach and mango, I will give that a go if I can find good fruit! It’s mostly apples and pears at the moment here! :D

    • Ally says:

      I am coming to your place for Christmas. Trifle and croissants!
      Yes, a summer trifle will be quite different to a winter trifle. No mangoes in a winter trifle! Pear would be nice.
      I hope you are well, Poppy.

      • Poppy says:

        You’d be more than welcome if you weren’t half the world away Ally! I’m craving trifle now! Can’t wait!
        I hope you and your family have a wonderful Christmas!

      • Ally says:

        Thank you Poppy. I wish you and Mat and your precious fur babies a fabulous Christmas, filled with love and laughter and trifle!

      • Poppy says:

        Thank you Ally, wishing you and your Mat and tiny vegans a fantastic Christmas time too! It has definitely been filled with trifle so far! :D

  5. Sophie33 says:

    MMMMMM,…😊😊 georgous tasty desserts.

  6. susykat says:

    YUM! Please tell me that these will be making an appearance at Xmas lunch?! :D

  7. Pingback: {Recipe} Thick Soy Cream | Made of Stars

Please join the conversation:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 425 other followers

%d bloggers like this: