"I love Christmas. I never used to. I didn't hate it, but I could take it or leave it. But, as I got to the age of 25 or 26, Christmas became quite a big deal, and I love it now. I love the food, and I love sharing time with people."
-- James McAvoy
Merry Christmas everyone!
This Christmas recipe, is an alternative to the most loved and incredibly delicious classic. We are making a vegan black forest cake trifle!
It sounds like a mouthful and it is! An incredibly delicious one!
Ingredients:
Custard:
1/2 cup (g) - Sugar
2 cups (400g) - Almond Milk
1 tsp - Vanilla Extract
A good pinch of Saffron
1 Can - Cherry Pie Filling
Whipped Topping:
1 can (398ml) - Coconut Milk (full fat/refrigerated overnight)
1/2 tsp - Vanilla Extract (maple syrup or agave)
1/4-1/2 cup - Powdered Sugar
Directions (Day One):
Place your can of coconut milk into the refrigerator the day before. The cream will rise to the top of the can and the water will remain at the bottom.
Follow the recipe for the vegan chocolate Bundt cake. Instead of pouring the batter into a Bundt pan, pour it out onto a parchment-lined cookie sheet. Bake for 12-15 minutes, but keep an eye on it. Once out of the oven and cooled, cover and place in the fridge.
For the custard, combine the sugar and milk in a pot. Turn the heat to medium/high and whisk.
Sprinkle in a some saffron and the vanilla extract. Cover.
Once the mixture begins to boil, create a slurry by combining the cornstarch and water in a small cup. Add it to the mixture and begin whisking. The custard should begin to thicken instantly.
Once the custard has thickened, put it through a sieve, cover with plastic wrap and make sure the plastic wrap touches the custard in order to avoid getting a "skin" on the surface. Place in the fridge.
(Day Two):
Open the can of coconut milk and scoop out the cream into a bowl. Add the powdered sugar and vanilla extract. Using a hand mixer, whip until light and thick.
Begin building the individual trifles by cutting out rings of cake and placing into the glasses. I put cake, cherries, custard, cake cherries, custard and coconut whipped topping, because I find that each layer looks and sits best in that order.
Serve right away or soon after. Enjoy!
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