Making a delightful Dairy Free Berry Trifle is a rewarding way to indulge your sweet tooth while keeping things dairy-free. The delicious dessert features layers of meringue, custard, and fresh berries, making it a perfect option for gatherings or a cozy night in. Let the sweet layers unfold.
When preparing the Dairy Free Berry Trifle, consider using high-quality non-dairy cream for the best results. If you’re looking for a sugar substitute, options like coconut sugar or agave syrup could work, though the texture might vary. Frozen berries are a great option, just ensure they are thoroughly thawed before use to avoid excess moisture in your trifle.
Pudding & Mousse
Dairy Free Berry Trifle Recipe
Ingredients
- 4 egg whites
- 1 pinch salt
- 1/2 cup caster sugar
- 1/3 cup caster sugar
- 1 cup rice milk
- 1 cup water
- 4 egg yolks
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 teaspoons vanilla essence
- 12 ladyfingers
- 1/4 cup strawberry jam
- 2 cups mixed berries, if frozen thaw thoroughly
- 250 ml non-dairy whipping cream, Orley Whip Dessert Cream works well
Instructions
- Preheat the oven to 150ºC.
- Line a baking tray with baking paper.
- In a mixing bowl, beat 4 egg whites with a pinch of salt until stiff peaks form.
- Gradually add 1/2 cup caster sugar, continuing to beat until the mixture is thick and glossy.
- Fold in 1/3 cup caster sugar gently to maintain the volume.
- Spread the meringue evenly on the lined baking tray.
- Bake for 1 to 1.5 hours or until the meringue is dry, then let it cool completely.
- In another saucepan, warm 1 cup of rice milk and 1 cup of water, ensuring it does not boil.
- In a large bowl, beat 4 egg yolks and slowly add 1/2 cup sugar, mixing until well combined.
- Incorporate 3 tablespoons of cornstarch into the egg yolk mixture.
- Gradually add the warm milk mixture to the yolk mix, stirring continuously.
- Return the mixture to the pan and stir over low heat until it thickens; avoid boiling to prevent curdling.
- Once thickened, remove from heat, allow to cool, and add 1 1/2 teaspoons of vanilla essence.
- Cool for about 30 minutes.
- To assemble the trifle, spread 1/4 cup strawberry jam over 12 ladyfingers and arrange them in a trifle bowl to create the first layer.
- Add one third of the mixed berries on top of the ladyfingers.
- Crumble the cooled meringue over the berries, followed by half of the custard mixture.
- Repeat the layers with another set of ladyfingers, more crumbled meringue, additional berries, and the remaining custard.
- Finish off with a final layer of ladyfingers on top.
- Whip 250 ml of non-dairy whipping cream until stiff peaks form and spread it over the top layer.
- Garnish the trifle with any remaining berries.
Part of our Homemade Pudding and Mousse Recipes collection — Part 2 of 4: