Hawkes Bay peach and raspberry trifle

This truly delicious take on the traditional trifle is sure to impress any dinner guest – especially your dairy-free friends and family. In addition to being  dairy and gluten free, this sugar free dessert is sweetened only with monk fruit sweetener. And because it’s made with wholefood ingredients, it packs a nutritious punch too.

Ingredients:

Almond sponge

• 6 egg whites
• 2 cups ground almonds
• 3 scoops NOW Foods Monk Fruit Extract Organic Powder
• 1/3 cup BioBalance Coconut Oil, melted
• 1 teaspoon pure vanilla extract

Custard 

• 2 cups coconut or almond milk
• 1 Tablespoon cornflour
• 1 teaspoon pure vanilla extract
• 1 scoop NOW Foods Monk Fruit Extract Organic Powder

Cashew cream

• 2 cups cashew nuts, soaked – see step two
• 2 Tablespoons coconut milk
• 1 scoop NOW Foods Monk Fruit Extract Organic Powder

Coconut whip

• 2 cans full fat coconut cream, pre-chilled – see step one
• 1 scoop NOW Foods Monk Fruit Extract Organic Powder
• 1 teaspoon pure vanilla extract

Raspberry Chia Jelly

• 1 cup frozen Raspberries
• 2 Tablespoons water
• 2 Tablespoons ROAR Organic Chia Seeds

Fruits

• Tinned peaches in clear juice
• Fresh raspberries

Topping

• Freeze-dried raspberries whole 
• Freeze-dried peach slices

Method:

1. Firstly, and most importantly, chill the two cans of coconut cream for the coconut whip in the refrigerator overnight. This step is essential as it will result in the coconut cream hardening and separating from the coconut water.
2. Secondly, put the cashew nuts into a jar or bowl and cover with water, let soak overnight. This will result in a creamier texture when blended into cashew cream.
3. To make the sponge, preheat oven to 180°C and line a 30cm by 20cm tray or dish with baking paper.
4. Place the ground almonds and monk fruit powder into a bowl and whisk with a wire whisk to break up any clumps. Separate eggs and place egg whites in a separate large bowl with vanilla. Using an electric mixer beat egg whites until fluffy. Spoon the ground almonds one spoon at a time into the egg whites, using a spatula to gently incorporate. While incorporating the almonds, slowly begin to drizzle in coconut oil.
   

   

5. Pour the batter into prepared dish and bake for 20 minutes until golden and a skewer comes out clean. Remove from the oven and let cool completely on a wire rack. 
   

   

6. To make the custard, combine all ingredients except the cornflour in a medium pot and gently heat until warm, stirring frequently. Combine the cornflour with a splash of cold water and mix to a smooth paste. Add to the pot and keep stirring until thickened. Remove from heat and set aside to cool.To make the cashew cream, add drained and rinsed cashew nuts into a blender with the coconut cream, vanilla and sweetener and blend until thick and creamy.
7. To make the coconut whip, open coconut cream cans that have been chilling overnight, scoop the solidified coconut cream off the top, you only want the cream that has risen to the top of the can, not the liquid. Add to a medium bowl with monk fruit sweetener and mix with a hand mixer until smooth and soft peaks form.To make the raspberry chia jelly, add the raspberries to a small pot with chia seeds and water, stirring continually to break down the raspberries. Once chia seeds have become gelatinous and the raspberries have broken down, remove from the heat and set aside to cool.
8. To assemble the trifle, gently slice almond sponge into small pieces and place a single layer in the bottom of your serving glasses. Top sponge with raspberry chia jelly followed by a layer of custard, peaches and fresh raspberries. Next spoon a dollop of cashew cream and add more fruit. Finally, finish the trifle with the coconut whip and garnish with fresh fruit.
9. Just before serving, top the trifle with freeze-dried raspberries and peach slices. Best enjoyed on the same day. 

Time: 50 minutes | Dietaries: Dairy Free | Gluten Free

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