Vegan trifle recipe
 This is an easy crowd-pleasing dessert that is really quick to put together. Non-vegans likely wouldn't even guess they're not eating dairy or egg custard – it tastes so deliciously nostalgic and gets that balance of sweet, soft and indulgent just right. 180g packet vegan sponge cakes (any icing or frosting removed and set aside)200g/7oz frozen raspberries 2 x 175g vegan raspberry jelly pots 525g/1lb 3oz ready-made plant-based custard 250ml/9fl oz whippable plant-based cream1 tbsp caster sugar (or the frosting from the sponge cakes)1 tsp vanilla extract vegan sprinkles or glacé cherries and flaked almonds, to decorate 180g packet vegan sponge cakes (any icing or frosting removed and set aside) 200g/7oz frozen raspberries 2 x 175g vegan raspberry jelly pots 525g/1lb 3oz ready-made plant-based custard 250ml/9fl oz whippable plant-based cream 1 tbsp caster sugar (or the frosting from the sponge cakes) 1 tsp vanilla extract vegan sprinkles or glacé cherries and flaked almonds, to decorate Method Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Cut the sponge cakes in half and use to line the base of a medium-sized trifle bowl. Dot about half of the raspberries over the top of the sponges and then spoon half of the jelly over the top. Repeat with the remaining raspberries and then the remaining jelly over the top. Gently level the surface so that the jelly and fruit starts to fall down the gaps in the sponge. Pour the custard over the top. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Pour the cream into a bowl with the caster sugar (or frosting) and vanilla extract. Beat with a whisk until holding soft floppy peaks. Pile on top of the custard and transfer the trifle to the fridge for at least 1 hour to set. Decorate with sprinkles or glacé cherries and flaked almonds and serve. Recipe tips You can make your own vegan sponge if you prefer. Just half the quantity of this recipe to make enough for the base of this trifle. There is no sherry in this recipe, but add a splash of vegan sherry on top of the cake layer if desired. It will soak in and add to the flavour.