A great showstopper of a dessert for the bank holiday weekend! This fresh and zesty trifle is a fantastic make ahead dessert option for the warmer weather and features our delicious vegan chocolate orange buttons.
What happens when something creamy and something fruity come together? A zesty gorgeous orange trifle is created. This luscious English trifle mixed with Push vegan chocolate orange buttons is a must-have. This quintessential dessert has been around for centuries.
Our dairy free chocolate buttons are great for sumptuous vegan desserts for friends and family. They melt beautifully, have a minimum of 42% cocoa solids and are made in 100% natural ingredients with no artificial flavourings or preservatives.
The history of trifle
Did you know that the traditional trifle originated in the 18th century in England?
One of the trifle recipe first appeared in the 4th edition of Hannah Glasse's “The Art of Cookery Made Plain and Easy”. The recipe contained ingredients such as custard, wine and biscuits.
Ever since the trifle became a wholly English dessert, it has been given many cute nicknames such as the Tipsy hedgehog or The Tipsy Squire. A truly delectable dessert that has been propelled through centuries – as one would say, “a timeless classic”. And, like any good old recipe, it has evolved ever since with the addition of different ingredients; however, its authenticity has remained.
How to Make Vegan Chocolate Orange Trifle
This gorgeous layered dessert consists of 3-4 layers depending on the recipe and your preferences. Trifles are easy to make and all the ingredients come together in a snap. Additionally, the best way to layer a trifle is from bottom to top; sponge cake, vegan custard and vegan cream.
This bank holiday, celebrate with Push Chocolate! This late-summer-themed recipe is the perfect add-on to your vegan Tofu BBQ. You can layer the cake with homemade vegan jelly also and the traditional way of serving is in a footed round bowl. Don't forget to tag us @pushchocolate on Instagram if you give the recipe a try!
Preheat an oven to 180 degrees and line a 20cm x 20cm tin with parchment paper. Make the chocolate sponge by whisking together the sunflower oil, vanilla extract, lemon juice and dairy free milk in a small bowl. In a larger bowl, combine the remaining dry ingredients.
Create a well in the middle of the dry ingredients and slowly whisk in the oil mixture until smooth. Transfer to the lined tin and bake for 15 minutes or until a skewer comes out clean when inserted in the middle. Transfer to a wire rack to cool completely before cutting into small cubes.
Meanwhile, make the custard by melting 100g of Push Chocolate orange buttons in the microwave in short bursts. Allow to cool slightly, before stirring into the custard. Set aside.
To make the orange cream, whisk together the dairy free whipping cream and orange zest using an electric whisk until you get soft peaks.
Start building the trifle in a large trifle dish or bowl. Lay half the cubes of chocolate sponge in the bottom of the dish, pressing down lightly as you go. Pour over the juice from ½ of one of the tins of mandarins so it soaks into the sponge. Discard the juice from the other tin.
Next spread half the marmalade with the back of a spoon and arrange 1 tin of drained mandarin segments on top of this. Spoon or pipe the chocolate custard over the top.
Arrange the second tin of drained mandarins on top of the custard (retaining a few for decoration). Top with the remaining chocolate sponge and the remaining fruit juice.
Pipe on the orange cream and decorate with chocolate buttons, the remaining mandarins and orange zest.
Chill for at least 2 hours, or until ready to serve.
Recipe Note
You can make the trifle a day before and let it rest overnight – it will give a better flavour. We recommend that you store the trifle in the refrigerator and it will last around 4 days.
