A friend asked me for a vegan trifle recipe today, so I thought I’d post one up here. This trifle is not the sort you used to eat as a child. No jelly for a start, which is the yuckiest bit of a trifle, as everyone knows. And instead of sickly sweet, this one is tart and delicious with raspberries and lemon zing.
Slice the sponge into pieces about 2 cm (1”) thick and lay into a glass dish. Put the lemon juice and sugar into a small pan over a low heat until the sugar dissolves. Remove from the heat and cool a little.
Pour this syrup over the cake and leave it to soak in while you make the cream.
Scatter the raspberries over the cake. Mix the cream and the cooled custard together and spoon over the top.
Sprinkle with toasted flaked almonds.