Vegan Christmas dessert: quick vegan trifle
Oelala... You can hardly resist this trifle, can you? A beautiful party cake following a traditional recipe, but with a modern vegan twist. You make it in no time and all your guests will admire it. What a beauty!
Kitchenware
- (saucepan)
- 6 glass (jam) jars
- spoon
Ingredients
- jar of organic cranberry jam or make your own (150 gr fine granulated sugar, ½ organic lemon, 250 gr cranberries and handful of frozen forest fruits)
- Alpro vegetable curd cheese
- 20 Lotus speculoos biscuits
- 2 el cashew paste
- Alpro vegetable blueberry yoghurt
- 150 gr fresh blueberries
- vegan topping plant-based alternative to whipped cream
- Lotus filled speculoos (round biscuits with speculoos cream)
Instructions
Make fresh Cranberry jam (or buy ready-made from nice organic brand)
- Make cranberry jam in the morning or the day before.
- Put 180 ml water, 150 g fine granulated sugar (or jelly sugar), juice and zest of half an organic lemon in a saucepan.
- Bring to the boil and, meanwhile, wash the cranberries well.
- Add the cranberries and a handful of frozen forest fruits and bring gently to the boil.
- Simmer for about 15 minutes. Stir occasionally until the cranberries have burst open.
- You can stir a little extra with a whisk so that the fruit is really broken up.
- Pour the jam into a clean jar and leave to cool so you can use it to make the easy Christmas trifle.
Making a quick trifle
- For the biscuit dough, blend the cashew paste and biscuits in a food processor to make a crumbly biscuit dough.
- Use 6 equal transparent (jam) jars to build up the layers for the trifle.
- Spread the cranberry jam over the bottom of the jars.
- Add the following layers: vegetable cottage cheese, biscuit crumble, blueberry yoghurt, fresh blueberries, vegetable topping, filled speculoos biscuits.