Vegan trifle

Method

• step 1

  Heat the oven to 180C/160c fan/gas 4 and line a 20cm x 20cm baking tin with baking paper.

• step 2

  To make the lemon sponge fingers, combine the flour, sugar and baking powder in a large mixing bowl. Pour in the soya milk, sunflower oil, lemon zest and juice, then mix until combined. Pour into the lined baking tray, then bake for 25-30 mins or until risen and slightly golden.

• step 3

  Allow the cake to cool fully before slicing into 2cm-wide fingers. Put the fingers into the base of a large trifle dish in a single layer (any remaining cake fingers can be frozen for up to three months).

• step 4

  Layer the raspberries over the sponge fingers, then prepare the jelly according to pack instructions. Allow the jelly liquid to cool for a few minutes before pouring over the raspberries. Chill until the jelly has fully set.

• step 5

  To make the custard, put the cornflour in a small bowl and pour in just enough vanilla soya milk to make a paste. Add more gradually, stirring to combine, until half of the milk is used. Pour into a saucepan, along with the remaining milk, vegan cream and sugar. Bring to the boil over a low-medium heat, stirring with a balloon whisk for 5-6 mins or until thickened. Remove from the heat and allow to cool fully. Pour the cooled custard over the jelly layer, then refrigerate while you prepare the whipped cream.

• step 6

  Pour the cream into a bowl and whip using a hand mixer for 2-3 mins or until thickened. Spoon the whipped cream over the custard, then sprinkle over the grated chocolate.