With layers of ladyfingers, boozy raspberries, white chocolate custard and whipped coconut cream, this vegan trifle is the ultimate layered dessert. Easy to make, eggless and dairy-free!
Macerate the berries: To a large bowl, add the raspberries, granulated sugar, amaretto, and half of the vanilla pod (both the scraped-out seeds and pod). Stir, cover, and let it sit for 20 minutes. Some of the berries will break down which is fine, the liquid will be syrupy when they are ready.
Custard: Add the coconut custard and the second half of the vanilla pod to a large saucepan and gently warm it whilst stirring constantly. Once simmering, remove it from the heat and whisk in the white chocolate until melted through and smooth (see note 3).
Whipped cream: Add the coconut whipping cream to a large bowl or stand mixer and whip until light and airy. Whisk in the powdered sugar until combined. Transfer it to a large piping bag fitted with a star nozzle and refrigerate until ready to use.
Assemble: Add half of the ladyfingers in a double layer to the base of the trifle bowl. Spoon half of the macerated raspberries along with some of the syrup on top of the ladyfingers.
Pour half of the custard on top, then pipe half of the coconut cream on top.
Repeat the layers: With another double layer of ladyfingers, the remaining raspberries and some of their syrup (reserve some syrup for serving) followed by the rest of the custard and another piped layer of cream.
Chill: Cover the trifle with a plate or some plastic wrap and chill for at least 2 hours (preferably overnight)
Garnish: Top with some fresh raspberries and a dusting of powdered sugar.
Storage: Store it covered in the fridge for up to 3 days. I do not recommend freezing it.
Notes
Vegan Ladyfingers: These can be prepared up to 2 days ahead and stored in an airtight container. You can swap them out for store-bought vegan cookies or vegan cupcakes cut into pieces.
Amaretto: Swap for vegan sherry, brandy, kombucha, or your favorite fruit juice.
If the chocolate hasn't fully melted - return it to the heat for a couple of minutes if needed. Let it cool for 10 minutes, then carefully remove the vanilla pod.