Baileys Almande Vegan Trifle
Ingredients:
- 12 oz Baileys Almande
- 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:
Serves 8
Prep time: 20 minutes
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.
