Bakeorama’s Show Stopper Limoncello ‘Nog’ Trifle Recipe

Serves

Ingredients

Lemon curd

3tbsp cornflour
juice of 5 large lemons (approx 220ml)
pinch of salt
190g minus ½tbsp granulated sugar
60ml unsweetened soy milk
80g vegan butter

Swiss roll sponge

Makes 2 rolls, approx 16 slices

475ml unsweetened soy milk
300g granulated sugar
2tsp cider vinegar
235ml vegetable oil, such as sunflower or rapeseed
grated zest of 2 lemons
340g self-raising/rising flour
2tbsp cornflour/cornstarch
pinch salt
1tsp bicarbonate of/baking soda
1tsp baking powder

The custard

75g Bird’s original custard powder (the original tub variety is vegan)
2 pints unsweetened soy milk
zest of ½ lime, finely chopped
70g plus 1tsp granulated sugar

The cream

2 x 200ml tubs plant-based crème fraîche
80g plus 1tbsp icing/confectioners’ sugar

Optional

150-250 ml plus 1tbsp limoncello liqueur
2tbsp multi-coloured cake sprinkles
½tsp edible glitter or other festive cake sprinkles
Sterilized glass jar
2 Swiss roll pans, lightly oiled and lined with parchment paper

Method

To make the lemon curd, add the cornflour and 100ml plus 1tbsp water to a small pan and mix well to make a paste. Add the lemon juice, salt and sugar. Put the pan over a medium heat and stir well until the sugar has dissolved and the curd is thickened and smooth. Remove from the heat and add the soy milk and vegan butter. Whisk well until smooth and glossy. Pour into a sterilised jar if making ahead of time. The curd will keep in the fridge for up to 3 weeks.

Next prepare the Swiss roll sponge. Preheat the oven to 160°C/gas mark 3. In a large bowl add the soy milk, sugar, vinegar, oil and zest. Whisk together until the sugar has dissolved. Sift the flour, cornflour, salt, bicarbonate of/baking soda and baking powder into the bowl, then whisk together until the batter is smooth.

Divide the mixture between the two trays and bake in the preheated oven for 20 minutes until slightly golden and cooked through.

Place two sheets of greaseproof paper on the table, the same length as the baking trays.

Allow the sponge to cool slightly for a few minutes, then tip each one onto each of the papers on the table. Peel off the lining paper, which will now be on the top.

Spread each of the sponges with the lemon curd. Start to roll the sponge up into a roll using the greaseproof to help curl and secure the sponge until you have a long roll. Let it sit securely in the paper with the join at the bottom until ready to use.

Trim the end of each roll to neaten then cut into eight slices per roll. Line the base of a large deep glass bowl with the slices and then arrange decoratively around the edge so you can see a pattern on the outside. Drizzle the slices generously with limoncello if using.

Prepare the custard by mixing the powder with a little of the cold milk to make a paste. Add the remaining milk, lime zest, sugar and vanilla and place in a pan on a medium heat. Bring to simmer and whisk well to make a smooth custard. Remove from heat and cover with clingfilm/plastic wrap or greaseproof paper to prevent a skin forming on the custard. Set aside to cool. Once fully cooled, pour the custard over the Swiss roll slices and then cover the bowl and set aside in the fridge to set.

Meanwhile prepare the sweetened cream by placing the crème fraiche in a large bowl. Sieve the icing/confectioners’ sugar into the bowl and whisk well to combine.

Once the custard has cooled and set, billow the cream over the set custard. Cover the trifle and leave in the fridge overnight.

Just before serving, scatter the sprinkles over the top. Scatter with edible glitter too if you like.

Recipe courtesy of Vegan Christmas Feasts by Jackie Kearney, Ryland Peters & Small Photography by Clare Winfield.

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