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layered trifle in a large glass bowl against dark grey background.

Prosecco Berry Trifle (Vegan)

This Prosecco berry trifle is the ultimate dessert for any special occasion. With layers of strawberry Prosecco jelly, dairy-free white chocolate custard, berry cream, and a homemade Italian meringue topping which is blowtorched for extra wow effect!
Course Dessert
Cuisine British
Diet Vegan, Vegetarian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 15
Calories 341kcal


Prosecco Jelly

  • 550 ml prosecco vegan friendly
  • 550 ml sparkling grape juice
  • 300 g fresh strawberries
  • 2 tablespoons caster sugar optional
  • 14 g agar-agar powder
  • 200 g fresh raspberries optional

White Chocolate Custard

Strawberry Cream


  • For the jelly, add the 300g of fresh strawberries, grape juice, and sugar (if using) to your blender and blitz for a couple of minutes until smooth. Sieve the mixture to remove any lumps and transfer to a large bowl.
  • Separate about 200ml of the strawberry grape juice into a jug and add the agar-agar powder. Stir well and allow it to sit and dissolve for 10 minutes.
  • Meanwhile, add the Prosecco to the large bowl along with the remaining strawberry mixture and gently stir to combine. Transfer it to a large saucepan.
  • Add the agar-agar mixture to the saucepan and bring to a boil on medium/high heat. Once bubbling, reduce the heat to low-medium and simmer for 5 minutes, whilst continuously stirring. Remove the saucepan from the heat and allow the mixture to cool slightly for 15-20 minutes.
  • Add the fresh raspberries to the bottom of your trifle bowl and carefully pour the jelly mixture on top. Allow the jelly to come to room temperature and then place it in the fridge to chill for one hour.
  • Meanwhile, prepare the custard by melting the white chocolate over a double boiler.
  • Add the melted white chocolate, silken tofu, maple syrup, vanilla bean paste, salt, and lemon zest to your food processor or blender and blend until smooth and creamy.
  • Transfer the white chocolate custard to a piping bag and pipe it on top of the jelly in an even layer.
  • Add the crushed vegan biscuits on top of the custard layer.
  • To prepare the strawberry cream, first make a strawberry coulis by blending the strawberries, sugar, lemon juice, and water together before transferring them to a saucepan. Simmer for 10-12 minutes on medium heat, whilst stirring continuously. Remove from the heat and allow the coulis to cool to room temperature before chilling in the fridge.
  • Whisk the coconut cream and beat in the cooled strawberry coulis. Add the strawberry cream on top of the biscuit layer of the trifle.
  • Prepare the Italian meringue (if using it) and pipe it on top of the trifle. Use a blow torch to brown the tops and garnish with freeze-dried strawberries or raspberries.
  • This trifle is best served on the day it's prepared, however, you can prepare the jelly and custard layers the day before serving and finish off the other elements on the morning of your special occasion.
  • Once ready, store refrigerated for 1-2 days.


  • Pressed silken tofu: To remove the liquid from the tofu you'll need to press it and drain off the liquid. Simply wrap the blocks of tofu in a clean tea towel and place them between 2 chopping boards. Add weight on top such as a heavy pot or saucepan, and allow the tofu to sit for a minimum of 30 minutes.
  • Chilled coconut milk: Refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.


Calories: 341kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 256mg | Fiber: 2g | Sugar: 29g | Vitamin A: 8IU | Vitamin C: 23mg | Calcium: 45mg | Iron: 1mg