Vienna Fingers Trifle Recipes

LADYFINGER TRIFLE

Steps:

• In a bowl, beat cream cheese and sugar until smooth. Fold in whipped cream. , Split ladyfingers; arrange on the bottom and around the edge of a 2-qt. serving bowl (about 8 in. diameter). Pour cream cheese mixture into bowl. Cover and refrigerate for 4 hours or overnight. Just before serving, spoon pie filling over cream cheese mixture.

VEGAN TRIFLE

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.

VIENNA FINGERS® TRIFLE

Steps:

• Prepare pudding according to the directions on the back of the box. In a glass serving bowl, layer ingredients: 1/3 of the whipped cream, 1/2 of the pudding, 1/2 of the strawberries, 1/2 of the blueberries, and 1/2 of the chopped cookies. Repeat.
• Top with 1/3 of whipped cream and garnish with fruit and Vienna Fingers® Cookies.
• Cover and refrigerate for one hour before serving. Helpful Hints: 1) Use any sharp knife to prepare chopped cookies. Each piece should be approximately 1/4 to 1/2 inch. Or, if preferred, pulse cookies within your food processor to desired consistency.