Vegan Cherry Lemon Trifle

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Zesty vegan cherry lemon trifle, with layers of lemon pound cake, fresh cherry compote and lemon infused custard, topped with vegan whipped cream!

Prep Time30

Cook Time1

Chilling Time1

Total Time2 30

Course: Dessert, Desserts

Cuisine: All, American, English

Servings:

Calories: 279kcal

Author: Richard Makin

Equipment

Large bowl
Medium Saucepan
small bowl
Baking sheet
Plastic wrap
Stand mixer or electric hand whisk
Trifle dish or glass trifle bowl

Ingredients

For the Cake Layer

½ a loaf of vegan lemon pound cake (see my recipe here) sliced into cubes
Or
12 vegan ladyfingers soaked in cherry liqueur (see my recipe here)

For the Cherry Compote

250 g pitted cherries fresh or frozen, sliced in half
2 tablespoon sugar
3 tablespoon + 2 tablespoon cherry liqueur or cherry brandy divided
1 tablespoon + 2 tablespoon lemon juice
3 tablespoon water
1 tablespoon cornstarch

For the Lemon Infused Custard

Zest of two lemons peeled into strips
500 ml soy milk + 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 confectioners sugar
1 teaspoon vanilla extract

For Decorating

50 g fresh cherries
Zest of one lemon finely shredded

Metric - US Customary

Instructions

To Make the Lemon Pound Cake Layer

Bake a vegan lemon pound cake and allow it to cool completely. Slice half the loaf into cubes and set aside.
½ a loaf of vegan lemon pound cake, 12 vegan ladyfingers

To Make the Cherry Compote Layer

In a saucepan over medium heat, cook the cherries, sugar, 3 tablespoon cherry liqueur, and 1 tablespoon lemon juice until the cherries start to break down and the liquid turns dark red.
250 g pitted cherries, 2 tablespoon sugar, 3 tablespoon + 2 tablespoon cherry liqueur or cherry brandy, 1 tablespoon + 2 tablespoon lemon juice
In a small bowl, make a slurry by whisking together the water and cornstarch.
3 tablespoon water, 1 tablespoon cornstarch
Stir the cornstarch slurry into the cherry compote until it thickens.
Remove from heat and stir in the remaining 2 tablespoon cherry liqueur and 2 tablespoon lemon juice until combined and glossy.
Spread the compote on a baking sheet and cover with plastic wrap to cool completely.

To Make the Custard Layer

In a medium saucepan, heat 500ml of the soy milk with the lemon zest strips until hot and bubbles start to form on the edges. Do not allow it to boil.
500 ml soy milk + 4 tbsp, Zest of two lemons
Turn off the heat, cover, and leave to infuse for at least 10 minutes, preferably up to an hour.
In a medium bowl, whisk together the water, cornstarch, vanilla extract, lemon extract, and sugar.
2.5 tablespoon cornstarch, 1 tablespoon water, 1.5 teaspoon vanilla extract, 1.5 teaspoon lemon extract, 80 g sugar
Strain the infused soy milk through a sieve into the bowl, discarding the zest. Whisk the mixture together and return it to the saucepan.
Cook over low heat, stirring continuously until it thickens. Remove from heat and stir in the vegan butter vigorously.
60 g vegan butter
Gradually add the remaining 4 tablespoon of soy milk, one tablespoon at a time, stirring well until smooth. Transfer to a baking tray and cover closely with plastic wrap to prevent a skin from forming.

To Make the Whipped Cream Layer

Using a stand mixer or electric hand whisk, whip the vegan whipping cream until stiff peaks form.
220 ml vegan whipping cream
Add the icing sugar and vanilla extract, and whisk until well combined.
2 tablespoon icing sugar, 1 teaspoon vanilla extract

To Assemble

Transfer the cooled lemon custard to a bowl and whisk until smooth. If the custard is too thick, add a tablespoon or two of extra soy milk.
In a trifle bowl, layer the components in the following order: cubes of lemon pound cake, cherry compote, lemon custard and whipped cream.
Cover and refrigerate for at least an hour or ideally overnight.

To Decorate and Serve

Allow the trifle to come to room temperature for an hour before serving. Just before serving, garnish the trifle with fresh cherries, any extra cubes of pound cake you might have and finely shredded lemon zest.
50 g fresh cherries, Zest of one lemon

Notes

Note: The nutritional info for this recipe is incorrect. This is because the cake layer and whipped cream layer exist as other recipes on my website and are therefore missing from the data below. For accurate nutritional info, use the data on those other respective recipes.

Nutrition