Trifles are something that most people enjoy. Whether it’s vegan or not, it’s the perfect dessert to share on special occasions.
When Michael and I first started dating, I used to come over to his place and make the unhealthiest trifle from store-bought ingredients. Custard in a carton, fruit, pre-made sponge or cookies, thickened cream, flake bar/s, and anything else that seemed appropriate at the time.
This was our naughty dessert—stay in watch movies all night type of dessert. We both always felt sick afterwards, but for some reason, we still managed to justify it the next time around.
Oh, how times have changed! Not only are we vegan now, but I would not touch that stuff with a ten-foot pole! So much crap and sugar.
My mum started making trifles around holiday time (Christmas to New Year’s) two years ago. The first one was a gluten-free homemade version, but last year it was gluten-free AND vegan. So I wanted to share this recipe so you can make it over your holiday season and enjoy it 🙂
As this is a Summer trifle, unfortunately, this recipe is more targeted and possible for Aussies around the holiday season as you won’t have access to this type of fruit this time of year in the US, Canada and Europe.
If you want to soak the sponge in syrup to make it a little moister, bring to the boil some water, coconut sugar and vanilla extract. Pour over the sponge and let it cool.
Another gorgeous optional addition would be some macadamia nuts if you want some extra crunch.