vegan trifle with custard - hot for food

Ingredients

• 1 C soft or medium firm tofu (strained of excess water)
• 1/3 C granulated sugar
• 3/4 C full fat coconut milk
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 3 tsp vanilla extract
• 1/8 tsp sea salt
• 3 C mixed raspberries & blackberries (2 x 6 oz/170 g pints of each berry)
• 1 tbsp granulated sugar
• 2 tsp lemon juice
• 1 tsp lemon zest
• 2 x 7-inch or 8-inch vanilla cakes (from Vegan Comfort Classics)
• 1/2 C raspberry jam
• 2 C strawberries, sliced
• 1 1/2 cups So Delicious Coco Whip (thawed in the fridge from frozen)