Background
It’s so easy to make yummy vegan desserts, particularly these days, when dairy-free alternatives are widely available in supermarkets. I decided to try out the new “whippable” oatly vanilla custard - which is delicious but not really whippable – and made this lovely, vegan roasted plum trifle using vegan shop-bought sponge cake that got a bit stale. You can use gluten-free spongecake or dairy-free ladyfingers too. As to the roasted plum - follow this baked plum recipe or use preserved plums in syrup from a deli.
Ingredients
- 100ml oatly vanilla custard (whippable)
- Vegan leftover sponge cake
- Roasted plum in fruits juice (see above)
Instructions
- Whisk the custard until you get a fluffy light cream. (You won’t get proper whipped cream consistency).
- Cut the cake into thin slices.
- Cover the base of two or more individual glasses or other dessert pods with the cake slices. Add a piece of roasted plum, including some sauce/syrup. Spoon some custard over the plum.
- Repeat the layering process. Finish off with a layer of custard.
- Decorate the top with nuts, vegan chocolate shavings or a star anise from the baked plums.
- Refrigerate for a couple of hours before serving.
Tips
During the festive season or for dinner parties, add a spoonful of Orange liqueur or brandy to the plum sauce or the custard.Categories
- Meal Type: - Brunch - Dessert - Everyday - Leftovers - Quick & Easy - Roast - Seasonal
- Cuisines: - Fusion
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Common Fruits
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Cholestrol - Low Fat - Low Salt - Nut Free - Vegan
- Skill Levels: - Easy
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