If you grew up in the 80s and 90s like me, you probably would’ve eaten many trifles your time! Trifles are traditionally layered desserts with a layer of cake, jelly, custard and cream. We often layered our trifles with madeira cake, red jelly, store-bought custard and ice cream! I always had a soft spot for this dessert and all of its different elements. I loved how every bite was like a party in my mouth and that I’d always be left with a sneaky layer of cake near the end of the dessert.
I decided to reinvent the trifle by making a vegan, relatively healthy and wholesome version.
First, I used Bakers Delight Wholemeal Sourdough Vienna as the cake layer. I drizzled it with earthy maple syrup and homemade vanilla extract to give it a slightly sweet punch. The great thing about this sourdough is that it will keep its shape and will not go mushy, even if you make the trifles a few days beforehand. And not to mention that using sourdough instead of cake is so much more wholesome, healthier and prevents the trifle from being sickly sweet!
I also whipped up a super easy dark chocolate custard, which creamy, smooth yet decadent. It was just like the mousse in my popular berry and chocolate mousse tart recipe.
Instead of jelly, I used defrosted raspberries and topped it with whipped coconut cream.
Seriously, what more would you want in a dessert?
Here’s a quick video of how I made these trifles:
I hope you enjoy the recipe!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Bakers Delight. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Sourdough, dark chocolate and raspberry trifle
- 1/2 loaf Bakers Delight Wholemeal or Regular Sourdough Vienna
- 1/2 cup maple syrup
- 2 tablespoons vanilla bean powder or extract
Dark chocolate custard
- 1 cup canned coconut cream (for whipping)
- 1/4 tsp vanilla bean powder or extract
- 2 cups raspberries, fresh or defrosted
- Tear the sourdough bread into small pieces and place in a bowl. Pour maple syrup and vanilla extract over bread and mix until combined. Set aside to marinate.
- Add the almond or soy milk, corn flour and coconut sugar to a medium-sized saucepan and whisk until there are no lumps. Add the chopped chocolate.
- Place the saucepan on a stove top over high heat. Bring to a boil for 1 minute then reduce to medium heat until chocolate has thickened. If there are still lumps, use a whizz stick to blend custard until smooth. Set aside to cool.
- Meanwhile, add the coconut cream and vanilla bean powder to a bowl and whip until it thickens up.
- Assemble trifle in individual glasses or a large trifle stand. Add the pieces of sourdough and press them down. Scoop the chocolate custard, raspberries and coconut cream on top. Enjoy immediately or store in fridge until ready to serve.