Want to celebrate something sweet?! How about making these cute english trifles with layers of creamy vegan vanilla custard, vanilla cake, raspberry jam, berries, and whipped cream!
To strain the excess water from the tofu, I find it best to use a nut milk bag. Then combine all the ingredients for the custard in a blender and combine until very smooth.
Pour the mixture into a saucepan and heat over medium while whisking constantly as it starts to thicken and bubble. It will be about 6 minutes to get it to the right thickness and looking kind of gelatinous.
Remove the sauce pan from the heat and into an ice bath. This is just a larger bowl with cold water and ice cubes. Place the bottom of the saucepan into the cold ice water and whisk the custard as it cools in the saucepan. This will prevent it from clumping. Set this aside until you assemble the trifles.
My trifle dishes were about 2 3/4-inches in diameter, so I cut rounds from the cake using a 2 1/2-inch cookie cutter, otherwise cut rounds to whatever diameter you need to fit into the dishes that you have.
Place a cake round in the base of your dishes. Then place sliced strawberries around the diameter of the cake. Add a generous layer of custard, pushing it out to the sides slightly.
Top with another cake round with jam layered between. Repeat the same thing with the slices of strawberries. Then add more custard and top with whipped cream and a few berries on top as garnish. These can be made a couple of hours in advance and then refrigerated or eaten immediately!