Food Ingredients and Preparation

Ingredients:
2 Cups vegan soggy cake, cut into 1-inch cubes
12 oz Baileys Almande
1.25 Cups Raspberries
1.25 Cups Blueberries
4 figs, sliced
3 x 12oz cans coconut cream
3 tbsps icing sugar
1 tsp Vanilla bean paste
4 tbsps each pistachios and flaked almonds, toasted. 

Directions:
Place the cake cubes in the base of a trifle dish and pour over Baileys
Lightly mash 1 Cup each of raspberries and blueberries with a fork and mix with 2 tbsps icing sugar
Beat cream with the remaining icing sugar and vanilla until soft peaks form
To assemble, spoon a third of cream over the cake cubes and top with half of raspberry and blueberry mixture
Top with a third of the sliced figs and scatter over a tablespoon each of the nuts
Spoon over another third of the cream and repeat with the fruit and nuts
Add final layer of cream and top with remaining whole berries, figs and nuts 
Serve and delight