Ingredients
-
For the Custard
- 1.2l non-dairy milk
- 100g sugar
- 6 Le Naturelle Egg Yolks
- 4 tbsp corn flour
- Grated zest 1 orange
- 2 tsp vanilla extract
- Few drops pink food colouring
For the Rest:
- 500g dairy-free vanilla sponge
- 1 tsp vanilla extract
- 280ml Elmlea Plant
- 3 boxes fresh strawberries, hulled and sliced
Directions
- Start this recipe by placing the egg yolks, corn flour, orange zest and vanilla into a bowl with a little of the liquids and mix till smooth.
- Place the sugar and milk into a saucepan and bring almost to the boil. Stir into the egg yolk mixture, return back to the pan and bring to the boil. Remove off the heat.
- Place a mould or ring onto a serving board and line the base and sides with slices of vanilla sponge.
- Pour in half of the custard and cover with more sliced sponge. Allow to set for 10 minutes.
- Mix a little food colouring into the remaining custard to turn pink and carefully pour over the 1st layer.
- Cover again with sliced sponge and allow to set and cool in the fridge for 1 hour. When set, remove from the ring or mould.
- Whip the plant based whipping cream with the vanilla and cover the top and sides of the trifle.
- Decoratively lay the sliced strawberries on top and serve dusted with icing sugar.