Vegan Cherry Lemon Trifle
Zesty vegan cherry lemon trifle, with layers of lemon pound cake, fresh cherry compote and lemon infused custard, topped with vegan whipped cream!
americandessert
⚠ Contains allergens
glutensoy
#fancy
Ingredients
For the Cake Layer
- 1/2 loaf vegan lemon pound cake— sliced into cubes, OR 12 vegan ladyfingers soaked in cherry liqueur
For the Cherry Compote
- 250 g pitted cherries— fresh or frozen, sliced in half
- 2 tablespoon sugar
- 5 tablespoon cherry liqueur or cherry brandy— 3 tbsp + 2 tbsp, divided
- 3 tablespoon lemon juice— 1 tbsp + 2 tbsp, divided
- 3 tablespoon water
- 1 tablespoon cornstarch
For the Lemon Infused Custard
- 2 lemon zest— zest of two lemons, peeled into strips
- 500 ml soy milk— 500 ml + 4 tbsp, or any unflavoured unsweetened plant milk, divided
- 2.5 tablespoon cornstarch
- 1 tablespoon water
- 1.5 teaspoon vanilla extract
- 1.5 teaspoon lemon extract
- 80 g sugar
- 60 g vegan butter
For the Whipped Cream Layer
- 220 ml vegan whipping cream
- 2 tablespoon icing sugar
- 1 teaspoon vanilla extract
For Decorating
- 50 g fresh cherries
- 1 lemon zest— zest of one lemon, finely shredded
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
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