Pimm's Strawberries and Cream Trifle
Our amazing development chef Talia is back and this time she's made this smashing pimm's trifle for Wimbledon week. Packed full of a strawberry and pimm’s compote, freshly whipped plant-based cream and the sweetest custard you’ve ever tasted, it's a summer showstopper if you ever saw one and definitely most deserving of that center court trophy.
Serves
Ingredients
Vegan Sponge
<item-todo-done>100g plant-based butter<item-todo-done><item-todo-done>150g caster sugar<item-todo-done><item-todo-done>100g plant-based yoghurt<item-todo-done><item-todo-done>100ml plant-based milk<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>200g self raising flour<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done>
Strawberry Compote
<item-todo-done>500g strawberries<item-todo-done><item-todo-done>100ml - pimm's<item-todo-done><item-todo-done>50g caster sugar<item-todo-done><item-todo-done>1 tbsp lemon juice<item-todo-done><item-todo-done>1 tsp cornflour<item-todo-done>
For the Custard
<item-todo-done>800g plant-based custard<item-todo-done><item-todo-done>2 tbsp cornflour<item-todo-done><item-todo-done>2 tbsp water<item-todo-done>
For the Cream
<item-todo-done>300ml plant-based cream<item-todo-done><item-todo-done>1 tbsp icing sugar<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done>
Before you start
Oven 180C | Grease and line a 20x22cm baking tray | Saucepan | Electric whisk | Trifle dish
Bake the sponge
- In a large bowl, cream together the butter and sugar until combined
- Add the yoghurt, milk and vanilla, then stir in the flour and baking powder mixing until you have a smooth batter
- Spread the mix in the baking tray and bake for 20 minutes until a skewer comes out clean and the top of the cake springs back when touched
- Turn out and leave to cool on a cooling rack
Make the strawberry compote
- Hull the strawberries and slice in half
- Save a handful to decorate the sides of the trifle dish and place the rest in a saucepan with the pimms, sugar lemon juice and cornflour
- Bring to a simmer for 5 until the strawberries have softened but not completely broken down and the liquid has thickened
- Leave to cool
Make the custard
- Pour the custard into a saucepan
- Mix the cornflour and water together in a small bowl to make a slurry and stir through the custard
- Bring to a simmer, whisking continuously for a few minutes until the custard thickens
- Transfer to a bowl, cover the surface with cling film and leave to cool
Whip the cream
- Place the cream, sugar and vanilla in a bowl and whisk until it forms stiff peaks. You can use a hand whisk or electric mixer to whip
Assemble the trifle
- Slice the sponge into fingers and arrange in the base of a trifle dish
- Spoon the compote over the sponge
- Top with half the custard, arrange the remaining strawberries around the sides of the trifle dish and spoon half the whipped cream in the middle
- Top with the remaining custard and finish with the rest of the cream, using a piping bag if you want a more refined look