Peach and Brandy Trifle
- Gluten free & vegan
½ quantity swiss roll (see recipe) I would make a whole swiss roll and freeze or eat what I don’t use in the trifle.
2 ripe peaches
1 tbsp brandy
½ quantity dairy-free pastry cream – link
125ml dairy-free whipping cream, whipped
30g flaked almonds, toasted
Cut the Swiss roll into 1cm thick slices. Place around the bottom of individual serving glasses.
Cut the peaches into small pieces and divide between the glasses.
Sprinkle with brandy.
Divide the pastry cream between the glasses.
Add a little icing sugar and a few drops vanilla extract to the whipping cream, tasting for sweetness. Whisk the whipping cream until thick. Spoon over the pastry cream.
Sprinkle with flaked almonds and serve.
Dairy-free whipping cream is now available and tastes very good. Sweeten and flavour with a little icing sugar and vanilla extract before whisking until thick.
For whipped coconut cream – place a tin of coconut milk in a fridge overnight. When ready to serve, open the tin and spoon out the firm coconut cream into a mixing bowl leaving the water behind. This can be sweetened with icing sugar and flavoured with vanilla. Whisk until thick.