Total Time
1hr 55mins
Prep 1 hr 30 mins
Cook 25 mins

After steamed puddings, trifle is the most traditional of English Christmas desserts. The cake base uses only egg white substitutes, while the custard eliminates eggs completely.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Beat the egg white substitutes until stiff with an electric mixer.
  3. Fold in the sugar, milk, and lemon juice and beat again.
  4. Combine the flour, baking powder, and salt in a small mixing bowl.
  5. Sprinkle into the egg white mixture, a bit at a time, beating in each time with the mixer until velvety smooth.
  6. Pour into a lightly oiled, 9- by 13-inch baking pan.
  7. Bake for 25 minutes, or until the top is golden and a knife inserted into the center tests clean.
  8. This cake may be made well ahead of time; let it cool completely, then store in an airtight container or proceed with the remaining steps.
  9. For the custard, combine the cornstarch and sugar in a heavy saucepan.
  10. Pour in enough soy milk to dissolve them.
  11. Whisk in the remaining milk.
  12. Place over moderate heat and bring to a simmer, whisking almost continuously, so that the cornstarch does not lump on the bottom.
  13. Let the mixture simmer gently, whisking frequently, until thick.
  14. Remove from the heat. Stir in the vanilla and lemon juice. Let the custard cool to room temperature. Before assembling the trifle, cut the cake base into 4 to 6 sections, then carefully split the sections in half through the center so that they are half the thickness.
  15. Spread the bottom halves with the raspberry preserves , then cover with the tops.
  16. Cut the sandwiched cake into approximately 1- by 2-inch fingers.
  17. Assemble the trifle in a trifle dish or a IO-inch round, preferably clear-glass casserole dish at least 3 to 4 inches deep: half the cake fingers, sprinkled with half of the sherry or port, half of the custard, the pear s lices, the remaining cake fingers, the remaining sherry or port, the remaining custard.
  18. Sprinkle the top with the sliced almonds and decorate with small dots of raspberry jam, either in an irregular or regular pattern.
  19. Chill thoroughly before serving.

Reviews

(3)
Most Helpful

Just had to add- as honey is an animal product, check first whether the person you are making it for eats honey as many don't.

Chickee July 17, 2006

Hi, Professional Vegan Pastry Chef here weighing in on this sugar issue. Evaporated Cane Juice like Organic Florida Crystals would be the best choice for Vegan-Calcium Carbonate free sugar in this recipe. Please do not use honey which turns toxic at high temperatures. Chef Kent

wilde.beasts April 20, 2006

I would just like to remind those believing this to be vegan, that it is infact not. Well, everything on the recipe IS vegan, aside for the granulated sugar. Any sugar that isn't directly from the Sugar Cane itself and untreated (such as Succanat, or other natural sugars such as Agave Necter) are 100% NON-VEGAN. Granulated sugar is made with ground animal bones. The animal bones are almost completely incinerated to leave active carbon, which is used to remove colour from the raw cane sugar; thus making it WHITE. Giving it the "bleached" look. Suprisingly enough, not many people know this.. infact, the majority of VEGANS I meet know nothing of this. But I hope it helps! I would suggest substituting the granulated sugar for things like natural honey, agave necter or succanat. These are all extremely healthy substitues that still taste great. Infact, out of all the alternatives I listed, 100% natural/organic and unprocessed Honey is incredibly healhty for you, it has countless health benefits, so much that I doubt it would fit here! lol! Do yourselves a favor and do a little research, find out which form of sweetening is best for you! To all vegans reading this - Enjoy your long and healthy lives!

Kishawnya June 23, 2005

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