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Pimm's Strawberries and Cream Trifle

  • Not too tricky
  • 0:35 m
  • 17 ingredients

Our amazing development chef Talia is back and this time she's made this smashing pimm's trifle for Wimbledon week. Packed full of a strawberry and pimm’s compote, freshly whipped plant-based cream and the sweetest custard you’ve ever tasted, it's a summer showstopper if you ever saw one and definitely most deserving of that center court trophy.

Serves: 8

Ingredients

Vegan Sponge

  • 100g plant-based butter
  • 150g caster sugar
  • 100g plant-based yoghurt
  • 100ml plant-based milk
  • 1 tsp vanilla extract
  • 200g self raising flour
  • 1 tsp baking powder

Strawberry Compote

  • 500g strawberries
  • 100ml - pimm's
  • 50g caster sugar
  • 1 tbsp lemon juice
  • 1 tsp cornflour

For the Custard

  • 800g plant-based custard
  • 2 tbsp cornflour
  • 2 tbsp water

For the Cream

  • 300ml plant-based cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract

Before you start

Oven 180C | Grease and line a 20x22cm baking tray | Saucepan | Electric whisk | Trifle dish

Step 1

Bake the sponge

  • In a large bowl, cream together the butter and sugar until combined
  • Add the yoghurt, milk and vanilla, then stir in the flour and baking powder mixing until you have a smooth batter
  • Spread the mix in the baking tray and bake for 20 minutes until a skewer comes out clean and the top of the cake springs back when touched
  • Turn out and leave to cool on a cooling rack

Ingredients

  • 100g plant-based butter
  • 150g caster sugar
  • 100g plant-based yoghurt
  • 100ml plant-based milk
  • 1 tsp vanilla extract
  • 200g self raising flour
  • 1 tsp baking powder

Step 2

Make the strawberry compote

  • Hull the strawberries and slice in half
  • Save a handful to decorate the sides of the trifle dish and place the rest in a saucepan with the pimms, sugar lemon juice and cornflour
  • Bring to a simmer for 5 until the strawberries have softened but not completely broken down and the liquid has thickened
  • Leave to cool

Ingredients

  • 500g strawberries
  • 100ml - pimm's
  • 50g caster sugar
  • 1 tbsp lemon juice
  • 1 tsp cornflour

Step 3

Make the custard

  • Pour the custard into a saucepan
  • Mix the cornflour and water together in a small bowl to make a slurry and stir through the custard
  • Bring to a simmer, whisking continuously for a few minutes until the custard thickens
  • Transfer to a bowl, cover the surface with cling film and leave to cool

Ingredients

  • 800g plant-based custard
  • 2 tbsp cornflour
  • 2 tbsp water

Step 4

Whip the cream

  • Place the cream, sugar and vanilla in a bowl and whisk until it forms stiff peaks. You can use a hand whisk or electric mixer to whip

Ingredients

  • 300ml plant-based cream
  • 1 tbsp icing sugar
  • 1 tsp vanilla extract

Step 5

Assemble the trifle

  • Slice the sponge into fingers and arrange in the base of a trifle dish
  • Spoon the compote over the sponge
  • Top with half the custard, arrange the remaining strawberries around the sides of the trifle dish and spoon half the whipped cream in the middle
  • Top with the remaining custard and finish with the rest of the cream, using a piping bag if you want a more refined look