Name: Three Cherry Jelly Roll Trifle
Yield: Serves 4 to 6
Ingredients: 1⅛ cups [220 g] superfine sugar, plus 2 Tbsp for sprinkling; Juice of 1 lemon; Scant ½ cup [100 ml] olive oil; 1 tsp vanilla paste; 2 tsp baking powder; 2 cups [260 g] self-rising flour; 2 ripe bananas, peeled; 1 tsp sea salt; ⅔ cup [100 g] fresh cherries, pitted; Scant 1 cup [200 ml] sloe gin, Malibu, or cherry brandy; 1⅔ cups [400 ml] cherry juice; 1 cup [200 g] superfine sugar; Heaping 1 cup [150 g] powdered sugar; 5¼ oz [150 g] canned or frozen sour cherries, drained and pitted; ½ cup [120 ml] water; 7 oz [200 g] vegan margarine; ⅓ cup [50 g] fresh cherries, left whole with stems; Powdered sugar, for dusting; 1 cup [150 g] morello or black cherries, pitted; 1 cup [250 ml] vegan whipped cream (from an aerosol can is best); 2 level tsp agar-agar powder

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

V is for Vegan

By Kerstin Rodgers

Published 2015

About

Yes, you can make vegan trifle. The jelly is set with agar-agar, so do pay attention to how many grams of agar powder you put in, otherwise it sets as solid as a rock, which isn’t what you want in a jelly. There is also a split between those who think the jelly should be on top and others who believe the jelly should be the bottom layer. One could write a PhD thesis on this kind of thing.

Sour cherries aren’t easy to get hold of, but you can buy them canned, in a jar, or frozen from