Ginger and Blackberry Trifles

These quick and easy trifles make a lovely emergency festive or New Year dessert!

Christmas Dessert

Roughly ½ vegan gingerbread loaf cake (about 120g)

Splash white rum (optional)

100g blackberries

6 tablespoons plant based custard

¼ tsp vanilla extract

2 tsp icing sugar

125ml plant based double whipping cream

To decorate:

½ tbsp finely chopped crystallised ginger

Slice the ginger loaf cake into small pieces and place 3 or 4 pieces in the bottom of two individual dessert glasses.

Add a small splash of rum, if using. Top with the blackberries, then the rest of the ginger loaf. Spoon the custard on top.

Place the cream in a medium bowl. Add the vanilla extract and icing sugar and whisk to soft peaks.

Spoon the cream on top of the custard and decorate with the crystallised ginger and cinnamon shortbread.

Refrigerate until ready to serve.

Eat within two days of making.

Recipe created by Nickki Thompson, Something Sweet Something Savoury

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