Pimm's Strawberries and Cream Trifle
- Not too tricky
- 0:35 m
- 17 ingredients
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: 8
Ingredients
Vegan Sponge
- 100g plant-based butter
- 150g caster sugar
- 100g plant-based yoghurt
- 100ml plant-based milk
- 1 tsp vanilla extract
- 200g self raising flour
- 1 tsp baking powder
Strawberry Compote
- 500g strawberries
- 100ml - pimm's
- 50g caster sugar
- 1 tbsp lemon juice
- 1 tsp cornflour
For the Custard
- 800g plant-based custard
- 2 tbsp cornflour
- 2 tbsp water
For the Cream
- 300ml plant-based cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Before you start
Oven 180C | Grease and line a 20x22cm baking tray | Saucepan | Electric whisk | Trifle dish
Step 1
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
Ingredients
- 100g plant-based butter
- 150g caster sugar
- 100g plant-based yoghurt
- 100ml plant-based milk
- 1 tsp vanilla extract
- 200g self raising flour
- 1 tsp baking powder
Step 2
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
Ingredients
- 500g strawberries
- 100ml - pimm's
- 50g caster sugar
- 1 tbsp lemon juice
- 1 tsp cornflour
Step 3
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
Ingredients
- 800g plant-based custard
- 2 tbsp cornflour
- 2 tbsp water
Step 4
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
Ingredients
- 300ml plant-based cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
Step 5
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