Ginger Kiss Trifle

Last year’s Christmas trifle was a bit disappointing. The sponge wasn’t quite right, it wasn’t moist enough, and no one really liked it that much. I decided that I wasn’t going to bother again.

But then I had an idea – Ginger Kiss Trifle! I’d already made ginger kisses once and liked them, and I thought they’d make a deliciously flavoursome base for the trifle.

This is less of a recipe and more a set of instructions that relies on other recipes. Therefore you won’t find a complete list of ingredients at the start, and it’s all a bit approximate. Oh, and it’s all vegan of course.

The Day Before

Step 1 – Make a double batch of these ginger kiss biscuits from The Vegan Apprentice. (You’ll make the icing the next day.)

Step 2 – Stew a couple of cups of fruit (rhubarb and apple was nice, but next time I’m going to try pear).

Step 3 – Make sure you have a can of coconut cream cooling in the fridge.

Step 4 – Make this caramel sauce from Jessica in the Kitchen and put it in the fridge to thicken.

On the day

Step 1 – Make the icing from the ginger kiss recipe – make sure it’s not too thick.

Step 2 – Put the first third of the ginger kiss biscuits down. Sprinkle with two tablespoons of brandy.

Step 3 – Spread the first half of the stewed fruit.

Step 4 – Pour/spoon on half of the caramel sauce.

Step 5 – Another layer of ginger biscuits with two more tablespoons of brandy.

Step 6 – Spread/spoon over the icing.

Step 7 – Another layer of stewed fruit.

Step 8 – The second half of the caramel sauce.

Step 9 – Last layer of biscuits.

Step 10 – Top with the whipped coconut cream (add a couple of tablespoons of icing sugar, a teaspoon of vanilla essence, and one or two tablespoons of brandy).

Step 11 – Put in the fridge for a couple of hours.

Step 12 – Just before serving, garnish with chopped crystallised ginger, or chocolate flakes, cherries, or whatever you fancy.