Ginger and Blackberry Trifles
Recipes

Ginger and Blackberry Trifles

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

2 Dean’s Plant Based Cinnamon Bun Tree Shortbread

Follow The Steps

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

Buy The Products Used

Now you have the knowledge, shop the items that make it a reality

View the Plant Based Cinnamon Bun Flavoured Shortbread Trees 144g online at Dean's

Plant Based Cinnamon Bun Flavoured Shortbread Trees 144g

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