Happy birthday to my dear friend @wellnessbyyana! We were truly blessed with glorious weather ☀️ ☀️ this weekend in the U.K., which made it perfect for a birthday picnic in the park! 😉🙌🙌
At the request of my dear friend, this trifle is dairy-free, refined sugar-free and loaded with extra shots of rum ready for the party! 💃 💃 🎉🎉🎉🎊🎊🎊 The trifle consists of a rum and berries jelly at the bottom, layered with a banana sponge cake (soaked with more rum!), strawberries, blueberries and raspberries- all covered with a soya milk custard with a plant-based whipped cream. What a perfect day to celebrate the end of lockdown! 🥳🥳
Dairy-free refined sugar-free rum and berries trifle
For the jelly:
250g mixed berries (e.g. raspberries and blueberries)
2 tsp lemon juice
3 shots of rum
2 1/2 gelatine leaves
For the banana cake:
190g self-raising flour
1 1/2 bicarbonate of soda
1 tsp cinnamon (optional)
2 ripen bananas, mashed
20g honey, plus extra to drizzle on the sponge
90ml vegetable/sunflower oil
60ml plant-based milk (e.g. soya/almond)
1 tsp vanilla extract
3 shots of rum
For the custard:
350ml plant-based milk (e.g. soya/almond)
1 tsp vanilla extract
1 tsp elderflower/lemon extract (optional)
4 egg yolks
15g plain flour
For the whipped cream:
Any dairy free double or whipping cream
For the fruits:
Mixed berries (e.g. raspberries and blueberries) to your likening
For the decorations:
Toasted almond flakes (optional)
Goji berries (optional)
1. Start with the jelly by making a fruit purée. Heat the berries, honey, water and lemon juice in a saucepan. Crush/blend the fruits as you are cooking.
2. Pass the purée through a sieve to get a smooth purée and place it back into a clean saucepan.
3. Soak the gelatine leaves in cold water.
3. Add the rum and heat the purée gently.
4. Squeeze the water out of the soaked gelatine and add it to the purée. Stir under heat until the gelatine is fully dissolved.
5. Pour the purée into a clean glass bowl. Let it cool before putting it in the fridge for several hours, or until the jelly is fully set.
6. Preheat your oven to 180C/350F/gas mark 4.
7. Make the banana sponge cake by passing the flour through a sieve. Mix in bicarbonate of soda, salt and cinnamon.
7. Mix the mashed bananas, honey, milk, oil and vanilla extract together until well-combined. Then fold the wet mixture into the dry mixture until well-combined.
8. Pour the mixture into a parchment-lined cake tray and bake in the preheated oven for 20-30 minutes, or until an inserted skewer comes out clean.
9. Remove the cake from the tray and cool on a wire rack.
10. For the custard, heat the milk and extracts gently in a saucepan without it boiling.
11. In a clean bowl, whisk the egg yolks by hand with the honey until pale. Sieve the flours in and mix until well-combined.
12. Slowly pour about half of the heated milk into the yolk mixture, whisking vigorously as you pour. Then, pour the mixture back into the remaining milk in the saucepan.
13. Cook the custard gently over heat, whisking continuously as it cooks until you have a smooth, thickened mixture. (If it doesn’t thicken, add about a tablespoon of cornflour.) Set aside and let the custard cool.
14. Slice the strawberries in halves to prepare for assembling.
15. Cut and layer the banana sponge over the set jelly in the bowl. Drizzle the sponge with more honey and soak with shots of rum.
16. Place the sliced strawberries over the sponge to surround the bowl. Add the remaining fruits in the centre. (You can add more rum at this stage if you want!)
17. Pour the cooled custard over the fruits and use a knife to spread it out evenly. Place back into the fridge to set.
18. Use an electric whisk to whip the cream until stiff.
19. Layer the cream over the set custard and again use a knife to spread it out evenly, filling to the top of the bowl.
20. Spread almond flakes and goji berries over the top to decorate the trifle before serving.