Vegan Blackberry and Sloe Gin Trifle Recipe

Trifle is always a firm favourite around Christmas, and with Chantelle Nicholson’s trifle recipe from Planted, you can be sure to impress your guests with this tasty dessert at your next festive celebration.

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Serves 8

FOR THE SPONGE
100g aquafaba
100g caster sugar
100g plain flour
1 tsp baking powder
25g ground almonds
40g non-dairy butter, melted
Zest of ½ lemon

FOR THE JELLY
50g blackberry jam
½ 6.5g sachet Vege-Gel (vegan gelatine)
100ml sloe gin

FOR THE CUSTARD
300ml non-dairy cream
250ml coconut milk
3 tbsp custard powder
60g caster sugar

FOR THE CREAM TOPPING
120ml oat cream
120ml coconut milk
60g coconut yogurt
½ tsp xanthan gum
1 tsp vodka
½ tsp agave syrup

250g blackberries, halved
½ quantity lemon curd (see below)
Edible flowers to garnish

LEMON CURD
3 lemons
120g caster sugar
60g aquafaba
2 tbsp cornflour
50g coconut oil
150g non-dairy butter

Zest one lemon and juice all three, into a medium-sized saucepan. Add the sugar, aquafaba and cornflour and whisk well. Place over a moderate heat and cook, stirring continuously, for 20 minutes until the mix is thick and fluffy. Gradually, bit by bit, whisk in the coconut oil, and then butter, whisking well after each addition. Pass through a fine sieve into a clean container. Refrigerate.

METHOD
Preheat the oven to 170°C/150°C fan/gas mark 3. Grease an 18cm cake tin.

For the sponge, whisk the aquafaba in a bowl with an electric whisk, or using a stand mixer, until stiff. While still whisking, gradually add the caster sugar. Whisk until stiff and glossy. Place the flour, baking powder and ground almonds in a bowl and mix well. Fold in the meringue, then gently mix through the melted butter and lemon zest. Pour the batter into the prepared cake tin and bake 18-20 minutes, until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 20 minutes, then remove and cool completely on a wire rack.

For the jelly, place the jam into a saucepan with 250ml of water and the Vege Gel. Bring to the boil, then whisk for 3 minutes. Add the gin, pour into a medium size dish and place in the fridge to set.

For the custard, place all ingredients in a medium-size saucepan. Bring to a gentle simmer, stirring constantly, until the custard thickens. Pour into a container, cover with clingfilm directly touching the surface of the custard, and refrigerate until cold.

For the cream topping, whisk everything together and place into a cream gun. Charge with one cartridge of gas and refrigerate until needed.

To assemble, cut the sponge and jelly into 1cm pieces. Combine with the blackberries, and place in the bottom of a trifle bowl. Dot small spoonfuls of the lemon curd on top of the sponge and blackberry mix. Whisk the custard, then spread on top. Top with cream just prior to serving, and sprinkle with the edible flowers.

Put the aquafaba in a beaker, if using a stick blender or a medium mixing bowl if using a whisk. Add the mustard and vinegar. Gradually drizzle in the olive oil, little by little, whisking or blending continuously until the mayonnaise thickens. Season to taste.


If you’re looking to celebrate with friends, family or colleagues this festive season (and want to leave the washing up to someone else), join us at Tredwells in Covent Garden where you can choose from a selection of bespoke menus along with an eclectic wine and cocktail list. Find out more here.