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Vegan Festive Trifle – Gluten Free, Egg Free, Dairy Free

This vegan Christmas trifle is layered with silky smooth custard, cream, macerated seasonal fruit, and egg-free meringue. The ultimate free-from trifle that’s super easy to make ahead if you’re entertaining. It’s a showstopper, so be prepared for heavy praise.

To make life simple, you’ll need the Well and Good Custard Powder, Vegan Meringue, and Whipping Cream. You can save money using frozen fruit but fresh always tastes better.

Vegan trifle with labels showing the various elements of the dish

Ingredients

  • 1 sachet Well and Good Vegan Meringue Mix
  • 2 sachets Well and Good Vanilla Custard Powder
  • 3 sachets Well and Good Whipping Cream Mix
  • 1 cup pitted cherries
  • 2 peaches or nectarines, pitted and wedged
  • 1 cup raspberries and blackberries
  • 1 cup strawberries
  • 1 cup blueberries
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (55g) caster sugar
  • 1/2 cup strawberry puree or sauce

Method

  1. Make the meringue following the packet instructions. Set aside until needed.
  2. Make the custard following the packet instructions. Refrigerate until needed.
  3. Make the cream following the packet instructions. Refrigerate until needed.
  4. Add the fruit to a bowl and stir in the lemon juice and sugar. Allow to sit for 30 minutes.
  5. Using a trifle bowl, add a layer of 1/3 of the fruit.
  6. Layer in half the custard, then half the cream.
  7. Sprinkle a handful of meringues over the cream.
  8. Pour over strawberry puree.
  9. Repeat step 5 and 6.
  10. Top with remaining fruit and garnish with some more meringue.

Meringue Trifle with a bowl of meringues in the background

Notes:

  • For a more traditional trifle, bake the Well and Good Vanilla Cupcake Mix as a cake in a square baking tin. Allow to completely cook before cubing then layering into the trifle bowl. You’ll need to cut back the other ingredients a little to allow room.
  • Reduce costs by swapping in fruit that’s on special when you make this dessert.
  • One sachet of meringue mix will make enough for the trifle, but there will be plenty left over. You can add these to a bowl and serve them separately.

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