Ingredients
8
oz. (200g) vegan ginger biscuits (see below)
1
pint (568ml) thick custard, made with soya milk
1
carton (250ml) of soya cream
Topping, such as hundreds-and-thousands, grated chocolate etc.
Directions
1.
Break the biscuits into pieces and put in the bottom of a trifle bowl. Make the jelly, pour it over the biscuits and allow to set.
2.
Make the custard and pour over the jelly layer. Again, allow to set.
3.
To make the topping, put a little soya cream in a cup and add half a teaspoon of concentrated apple juice. Whip the cream and you should find that it forms peaks, like real whipped cream. I've had problems getting this to work sometimes so a bit of experimentation with the quantities may be required. When you have whipped all the cream, spread it over the top of the trifle. Add your chosen toppings.
4.
As a variation, try adding sliced banana or a tin of mixed fruit to the jelly layer.
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