DAIRY FREE BERRY TRIFLE
Its always an issue when we entertain to make sure that the dessert meets the needs of the guests and that my dairy allergic child does not feel he is missing out. This recipe meets all needs. Delicious and looks great. I get frustrated when I'm left with egg whites or egg yolks, so I decided to add meringue to this recipe. Nice and crunchy.
Provided by Cheron
Categories Dessert
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Meringues:.
- Preheat oven to 150ºC.
- Line a baking tray with baking paper.
- Beat egg whites until stiff.
- Gradually add 1/2 cup sugar.
- Beat until thick and glossy.
- Fold in 1/3 cup sugar.
- Spread evenly in baking tray.
- Bake for 1-1½ hours or until dry, then cool.
- Custard:.
- Warm rice milk and water, but do not boil.
- Beat the egg yolks in a large bowl and slowly add the sugar.
- Mix in cornstarch.
- Gradually add warm milk mixture.
- Return to pan and stir over low heat until custard thickens. Do not allow to boil.
- Remove from heat, cool and add vanilla essence.
- Cool for 30 minutes.
- Trifle:.
- Spread jam over ladyfingers.
- Arrange in a layer in trifle bowl.
- Spoon one third of the fruit on top.
- Crumble meringue over fruit.
- Spoon half of the custard over this.
- Repeat with a layer of ladyfingers, meringue, fruit and custard.
- Top with ladyfingers.
- Whip dairy free cream until stiff and spread over this.
- Garnish with fruit.
Nutrition Facts : Calories 335.6, Fat 3.7, SaturatedFat 1.2, Cholesterol 119.5, Sodium 82.5, Carbohydrate 71, Fiber 1.5, Sugar 44.4, Protein 5.7
VEGAN TRIFLE
Treat guests to this plant-based trifle, with layers of sponge, compote, custard and dairy-free cream. It's a great dessert for a celebration
Provided by Anna Glover
Categories Dessert
Time 1h40m
Number Of Ingredients 21
Steps:
- To make the sponge, heat the oven to 180C/160C fan/gas 4 and oil and line a 20cm square or round cake tin with parchment. Mix the vegetable oil, vanilla paste, lemon juice and plant milk in a jug. Tip the baking powder, caster sugar and flour into a large bowl. Make a well and slowly whisk in the vegetable oil mixture until smooth, then spoon into the prepared tin and bake for 30-40 mins until golden and a skewer inserted into the middle comes out clean. Transfer to a wire rack and leave to cool completely.
- Meanwhile, make the compote. Put the raspberries, sugar, lemon and 50ml water in a small pan, bring to a simmer and cook for 4-6 mins until the fruit breaks down a little to a sauce. Remove and set aside to cool.
- To make the custard, put the cornflour in a bowl and add a splash of the cold plant milk, and stir until lump-free. Pour this mixture into a saucepan with the remaining ingredients, including the rest of the milk, and cook over a low heat for 6-8 mins, stirring often, until you get a thick custard that coats the back of a spoon thickly. Cover the surface with a piece of parchment and set aside to cool.
- To assemble, cut the sponge into squares or fingers, and place in the bottom of a trifle dish. Spoon over the compote, then add 150g of the raspberries. Give the cooled custard a brief whisk, then pour over the top of the raspberries. Chill for 1-2 hrs until the custard has set.
- Whip all of the ingredients for the cream together until you get soft peaks (it's best to taste the cream for sweetness before adding the icing sugar), and spoon over the top of the set custard. Chill until ready to serve. Scatter with the remaining raspberries, mint, almonds and a dusting of icing sugar to decorate, if you like.
Nutrition Facts : Calories 433 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.34 milligram of sodium
ANGEL BERRY TRIFLE
This recipe is from Taste of Home and I am surprised that it is not already in the Cooks.com archives but I couldn't find it so here goes.
Provided by Spencer 2
Categories Dessert
Time 15m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
- In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
- Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Nutrition Facts : Calories 262, Fat 8.1, SaturatedFat 5.5, Cholesterol 16.4, Sodium 317.4, Carbohydrate 41.9, Fiber 3.1, Sugar 24.5, Protein 6.7
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