Vegan Trifle Recipe - Great British Chefs

Ingredients

• 200g of self-raising flour
• 160g of caster sugar
• 60g of ground almonds
• 1 1/2 tsp baking powder
• 250ml of soya milk
• 100ml of oil, (such as groundnut or sunflower)
• 1 tsp vanilla extract
• 1.5l almond milk
• 180g of caster sugar
• 2 tsp vanilla extract
• 1 pinch of vanilla seeds, scraped from the pod
• 1 pinch of saffron, (about 10 threads)
• 80g of cornflour
• 260g of raspberries
• 100ml of water
• 1 pinch of vanilla powder
• lemon juice, to taste
• 60g of caster sugar
• 800ml of coconut milk, (full fat) or 4 160ml cans of coconut cream, chilled in the fridge overnight
• 50g of icing sugar
• 1 pinch of vanilla, (seeds scraped from the pod)
• 125ml of Pedro Ximénez sherry
• 50g of flaked almonds, toasted
• 10 raspberries