The BOSH! team has created a vegan Pimm's strawberries and cream trifle that captures the essence of Wimbledon. This dessert features a strawberry compote, custard, and whipped cream, all plant-based. It takes just 20 minutes to bake the sponge, making it an easy option for summer entertaining.
Ingredients for the Sponge and Compote
For the sponge, you need 150g caster sugar, 100g plant-based yoghurt, 100ml plant-based milk, one tsp vanilla extract, 200g self-raising flour, and one tsp baking powder. The strawberry compote requires 500g strawberries, 100ml Pimm's, 50g caster sugar, one tbsp lemon juice, and one tsp cornflour. Additional ingredients include 800g plant-based custard, two tbsp cornflour, two tbsp water, 300ml plant-based whipping cream, one tbsp icing sugar, and one tsp vanilla extract.
Step-by-Step Method
Start by creaming together the butter and sugar in a large bowl until fully combined. Add the yoghurt, milk, and vanilla. Fold in the flour and baking powder to create a smooth batter. Spread the mixture into a baking tray and bake for 20 minutes until a skewer comes out clean. Leave to cool on a wire rack.
For the compote, hull and halve the strawberries, reserving a handful for garnish. Place the rest in a saucepan with Pimm's, sugar, lemon juice, and cornflour. Simmer gently for five minutes until the strawberries soften and the liquid thickens. Allow to cool.
Assembling the Trifle
Pour the custard into a saucepan. Mix cornflour and water to form a slurry, then stir into the custard. Simmer, whisking constantly, until thickened. Transfer to a bowl, cover with cling film directly on the surface, and cool. Whisk cream, sugar, and vanilla until stiff peaks form.
Cut the sponge into fingers and line the base of a trifle dish. Spoon the compote evenly over the sponge. Add half the custard, arrange reserved strawberries around the inner edges, then spoon half the whipped cream into the centre. Layer the remaining custard and top with the rest of the cream. Use a piping bag for an elegant finish.
