Raspberry & Pistachio Trifles

Individual trifles with a delicious pistachio sponge base, raspberry trifle, smooth pistachio custard and a fluffy whipped cream topping!

This recipe makes six individual pistachio and raspberry trifles or one larger one. You start with a base of delicious pistachio sponge made from pistachio butter and crunchy nut pieces, then layer over fresh raspberries and a fruity raspberry jelly. The next layer is a smooth and creamy pistachio custard and you finish off your trifle with a layer of fluffy vegan whipped cream! What's not to love!

These trifles are best served on the day of making while all the layers are fresh, however they will keep for a few days in the fridge although the whipped cream may deflate a little.

Makes six individual trifles

Sponge base ingredients;                    

100g plain flour                                                         

60g white granulated or caster sugar                   

6g baking powder                                                     

20g chopped pistachios

15g pistachio butter

15g sunflower oil

3g apple cider vinegar

100g plant milk

Custard ingredients;

50g white granulated or caster sugar

18g vegan butter

280g plant milk + extra 25g plant milk

1 & 1/2 tbs pistachio butter

25g cornflour

1 packet of raspberry vegan jelly

1 pot vegan double cream

Approx. 30 raspberries

A handful of chopped pistachios for decorating

You will also need; six small dishes/ wine glasses/ cups or similar, mixing bowl, saucepan, whisk, spoon, ice cream scoop, bowl or jug, cupcake tin, six cupcake cases, electric hand whisk, optional piping bags and piping nozzle

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How to make your trifles;

1. Pre heat the oven to 160°c

2. Begin by making your cupcake sponge bases. Add the cupcakes cases to the cupcake tin

3. Add the flour, sugar and baking powder to the mixing bowl and roughly whisk together

4. Add the pistachio butter, oil, cider vinegar and plant milk and whisk again until smooth

5. Add the chopped pistachios and gently fold through

6. Use a spoon or ice cream scoop to evenly add the cake batter to the cupcake cases

7. Bake for around 12-15 minutes until a cocktail stick comes clean out of the middle of the sponge. Set the sponges aside

8. Once the sponges are cool to touch, mix up your vegan jelly in bowl or jug. Follow the instructions on the packet. I used Wibble raspberry jelly which made 1 pint

9. Remove each of the pistachio cupcakes from the cases and place at the bottom of the glass or dish. Add a few fresh raspberries on top of the cake, then pour over a layer of raspberry jelly

10. Put the trifle bases in the fridge to set the jelly while you make the custard

11. In a small saucepan, add the sugar, butter and 280g plant milk and melt together on a low-medium heat

12. In a small bowl whisk together the cornflour and extra plant milk until you have a smooth paste

13. Once everything is melted together in the saucepan, very slowly pour in the cornflour mixture while continuously whisking. You will feel the custard start to thicken slightly

14. Add the pistachio butter and keep whisking until the custard is a smooth and creamy consistency

15. Pour the custard into a bowl and keep whisking every few minutes until it has slightly cooled but is still nice and pourable

16. Get the trifle bases from the fridge check that the jelly has set. Carefully spoon the custard on top of the jelly layer. If the custard is too hot it will melt the jelly and the layers won't be as defined. Return the trifles to the fridge until the custard is cold and set

17. Just before serving, whip up your vegan cream using an electric hand whisk until it is thick and fluffy

18. Spoon or pipe the whipped cream on top of the set custard, then decorate your trifles with the leftover raspberries and sprinkle the chopped pistachios on top

19. Now your trifles are ready to eat!

Tips & Tricks!

• I used Wibble vegan raspberry jelly (gifted) and Oatly whipped cream

• Once you add the cornflour mixture to the custard, keep whisking! If not you will end up with lumps

• Any glasses, wine glasses or small bowls would work well for the individual trifles or you could make one larger trifle

• You can whip the cream by hand but it is hard work! I like to use an electric hand whisk; https://amzn.to/3IgAt4O

• My muffin trays are very old and used! But this is a similar one; https://amzn.to/3YAf7UE 

• These are my mixing bowls - https://amzn.to/489iB6s