Blueberry and Lemon Tiramisù Trifle

Free

Difficulty: Low
Time: 20 minutes (plus resting time)
Quantity: 10-12 people
Type: Tiramisù
Dietary requirements: Nut-free Vegan

Ingredients

BLUEBERRY COMPOTE

380 g frozen blueberries

Zest and juice of 1 large lemon

BISCUIT LAYERS

60 g plant-based milk

200 g thin dry biscuits

LEMON TIRAMISU CREAM

250 g plant-based mascarpone

50 g plant-based milk

500 g vegetable whipping cream

1 lemon zest

DECORATION

blueberries to taste

lemon zest

The trifle is a creamy English spoon dessert. It is made in individual portions in glass cups or large glass baking dishes and then portioned; the distinctive feature of this dessert is to show the full layering of the various components, so you must alternate them cleanly, without dirtying the sides of the dish, and perhaps play with textures and colours. It is traditionally made with sponge cake, creams and fresh fruit but there are now millions of variations. In this recipe we will make it with biscuits soaked in milk, a tiramisu-style cream with a vegan mascarpone flavored with lemon, and a cooked blueberry compote. We will alternate these 3 preparations to create a beautiful layering.

Method

Prepare the blueberry compote. In a small saucepan weigh the frozen blueberries, add the lemon zest and juice.

Cook over medium-low heat; they will begin to thaw and release water, then become soft and the water will gradually evaporate and the juice will become thicker. Cook for about 10-15 minutes. Do not evaporate all the liquid, because as it cools the compote will become thicker. Remove from the pan, transfer to a bowl and chill in the fridge for 2 hours.

When the compote is cold prepare the mascarpone cream. In a bowl weigh the plant-based mascarpone, milk, lemon zest and cream.

With electric beaters, or in a planetary mixer with the whisk, whip at medium-high speed until the cream has been whipped and the whole mixture is aerated and stable. Begin assembling the dessert.

Take the baking dish, dip the biscuits one by one in the milk and make a layer on the bottom of the dish. Cover with about 170 g of mascarpone cream, level with a spoon.

Pour about 60 g of blueberry compote and spread roughly with a spoon. Then make another layer of biscuits soaked in milk.

Cover with another 170 g of mascarpone cream, level, and add the 60 g of compote. This is the second layer.

Then make the third layer: biscuits, cream and compote.

Finish with a 4th layer of biscuits, cream and blueberry compote.

Finally decorate with blueberries and lemon zest. Rest in the fridge at least 1 hour and then it is ready to serve. How? With a large spoon make portions; they will not be perfect slices, but will be like making scoops of ice cream.

Storage

Store in the refrigerator up to 3 days.

Tips

*For the compote you can use fresh blueberries, but I recommend freezing them and then cooking them; this way, as they thaw they will release water and it will be easier to make the compote without sugar without burning them. The dish used is a glass bowl 18 cm in diameter and 8 cm high. *The weight of the dry biscuits needed depends on thickness. The biscuits used are very thin and with 200 g I made 4 layers. If you use thicker and heavier biscuits you will need a greater amount to make 4 layers. The important thing is to achieve the 4 layers; the weight does not matter. If you cannot find the mascarpone you can use another cream such as this very quick vanilla chantilly. *to make the dessert gluten free simply use gluten-free biscuits or make a gluten-free shortcrust and bake it in cookie shapes. It is recommended to read these articles: - which ingredients to use - where to buy pastry ingredients and products