Dairy-free raspberry trifle
Serves 8 | total time
- 25ml sherry
- 1 tbsp icing sugar
- 220g raspberries
- a handful of flaked almonds, toasted, to decorate
For the whipped coconut cream
- 500ml coconut cream
- 2 tbsp caster sugar
- 2 tsp vanilla extract (optional)
For the trifle sponges (makes around 20)
- 2 eggs, separated
- 70g golden caster sugar
- ½ tsp vanilla extract
- 70g plain flour, sifted
- icing sugar, for dusting
For the coconut custard
- 5 egg yolks
- 75g golden caster sugar
- 2 tsp cornflour
- 300ml coconut milk
- 200ml coconut cream
- seeds of 1 vanilla pod
- 2 tsp vanilla extract
Make the trifle sponges up to a day ahead. Chill the coconut up to a day ahead.
- At least 4-6 hours (or preferably the night before you make the trifle) chill the 500ml coconut cream in its carton or tin in the fridge.
- To make the trifle sponges, preheat the oven to 200°C, fan 180°C, gas 6, and grease and line 2 baking trays. Whisk the egg whites using an electric whisk, adding half of the sugar a little at a time, and whisk after each addition until you have stiff peaks.
- Use the electric whisk to beat the egg yolks, the vanilla extract and the remaining sugar together until pale and creamy – this will take about 5 minutes, so keep going until you get the desired consistency. Gently fold the whisked whites into the yolk mixture using a large metal spoon, then gently fold in the flour just until combined. Fill a piping bag, fitted with a plain 2-cm nozzle, or a disposable bag with the end snipped off to the right width, with the mixture, then pipe 7cm-long biscuits onto the baking trays, spacing them well apart. Bake for 10-15 minutes until lightly golden. Leave to cool – they will harden as they cool – then dust with icing sugar.
Tip Whipped coconut cream is an incredibly useful dairy-free topping – and it's delicious. The trick is to leave a carton of coconut cream in the fridge as long as possible to thicken up, and to drain away any coconut water before you start to whip it.
- For the custard, whisk the egg yolks in a bowl with the sugar and cornflour. Pour the coconut milk and cream into a saucepan and stir in the vanilla seeds and the vanilla extract. Heat until simmering over a low-medium heat, removing it just when it starts to bubble around the edges of the pan; don't let it boil. Pour onto the egg and sugar mixture in a slow, steady stream, whisking constantly with a balloon whisk. Once smooth, return it to a clean pan and cook over a very low heat, stirring with a wooden spoon, until it is quite thick (when it coats the back of a spoon) – be patient and don't turn the heat up; it will thicken. Leave to cool.
- To assemble, arrange the trifle sponges in the bottom of a large glass or trifle bowl so you have a snug layer. You will probably only use 10-12 (the rest can be frozen). Pour the sherry over the sponges. In a large bowl, mix the tablespoon of icing sugar and half the raspberries, crushing the berries lightly with a fork so they release some of their juices but still retain some shape. Layer the crushed raspberries on top of the trifle sponges, then top with the remaining raspberries. Pour the cooled custard over the top and smooth it to a flat layer. Chill for 30 minutes.
- Take the coconut cream out of the fridge and pour away any watery liquid. Whisk the coconut cream and 2 tablespoons sugar together, and the vanilla extract if using, with an electric mixer, until thick and fluffy. Remove the trifle from the fridge and spoon the whipped coconut cream over the top. Return to the fridge for a couple of hours to chill, then scatter the almonds over the top and serve.
Most shop-bought trifle sponges contain milk powder, but homemade ones are pretty simple to make.