Trying to make a simple trifle....

[bette06]

...but with a few complications to deal with!

The trifle has to be:

• alcohol free
• gelatine-free/veggie friendly
• egg-free (which is the most difficult part!)

(dairy products are okay)

The other really important thing is that it has to be really simple and require no culinary ability whatsoever!

The proposed layers:

1. Base of trifle sponge with jam - Unfortunately, of course, trifle sponge contains eggs! I'm going to look for an alternative sponge in a veggie/vegan shop - I'm hoping to find a totally plain one but, if not, I'm just wondering what else would work - a vanilla sponge? fruit cake? I'm thinking the layer of sponge may have to be thinner than usual in case it's not that nice!!

1. This is usually (in my mum's version) a layer of tinned strawberries and, before adding them, the sponge is moistened with strawberry juice and sherry. Obviously, the sherry is out. So far (not having looked very far!) I've only found tinned strawberries (or raspberries as an alternative) in a light syrup rather than their own juice - would light syrup serve the same purpose if I added some to the sponge? Alternatively, I could use fresh fruit but then I've still got the problem of no liquid to moisten the sponge.

1. Custard - I'm going for tinned or a powder, not making it from scratch. It looks like it will be pretty easy to get an egg-free version but I'm just wondering which will set well? I read somewhere online that Ambrosia doesn't really set. Alpro Soya custard seems a bit thicker so maybe that?

1. Cream - Rookie question - What's the difference between double cream and whipping cream as both cartons say they are suitable for whipping? Can I just whip it with a fork?

Oh, and 5 - any suggestions for simple decorations/toppings that will make it look fancier than it actually is?

1. There are few sponge recipes online that are egg free. If you would rather find one in the shop, I'm not sure what is available, but make sure it's vegan rather than vegetarian, as vegetarians can eat eggs.

1. You can make gelatine free jelly, I'm sure they even have some you can buy that you just add hot water to. The problem with using strawberries/raspberries in syrup is it might be a bit too sweet, and it will stay wet, where as jelly would set up. Instead you could use fresh fruit and vegetarian friendly jelly, it is available in the shops. You could also use jam.

1. I have no idea about the custard, however I came across this seemingly helpful website. About different kinds of egg free custards.

1. The difference between whipping cream and double cream is the fat content. Whipping cream has less fat than double cream, both are suitable for whipping. Yes, you can whip both with a fork, it might take a while and tire you out, a whisk would be better, but a fork can be done.

1. Edible flowers are lovely, or even sugared/crystalized flowers that they sell on the baking aisle in the grocery store.

Good luck! I hope it taste lovely.

Thank-you for the suggestions. I'm going to visit a vegetarian (and vegan) food shop today and to see what egg-free and gelatine-free items I can find so fingers crossed that I can find what I want and keep things simple!

This recipe will make a lovely sponge. The method with soy milk and vinegar sounds weird, but makes a great cake.

You can buy veggie jelly in Holland and Barret, other health food shops or on Ocado

I make my trifle with blancmange powder as it always sets firm. My mum always made her trifles with sponge, tinned strawberries, strawb jelly, strawberry blancmange so I do too

Whipping cream is what I usually buy, but you'll need a whisk not a fork.

I chuck hundreds and thousands or choc flakes on mine

Birds custard powder is egg free, it was invented because of egg allergy in the family. It is the traditional ingredient of an old fashioned English trifle, so it will set well.

Double cream will give a firmer cream when whipped than whipping cream, either would be fine for trifle, I'd probably use whipping cream. If you don't have a whisk, use two forks held together at an angle, make sure your cream is cold, and if the cream doesn't seem to be thickening add a teaspoon of icing sugar to it.

You could use finely chopped or grated chocolate or crumbled Flake to decorate, or chopped or flaked nuts such as almonds.