I made my own version of a vegan trifle with:
Stale cupcakes - I made some and left them out overnight to dry out
Raspberries
Rasberry Jelly (vegetarian) Prepare as per instructions (I reduced the water by 10%) add hot water just before use
A bit of Sherry
Custard (Ready made dairy free/vegan, you could make your own if you want)
Mock cream ( 250 ml of soya milk + 2 tbs of cornflour, dissolve the cornflour in a bit of the milk than mix in the rest of the milk in a small pan on a low heat, stir until it starts to thicken. Mix in 1 oz of icing sugar and 1 oz of sunflower spread. Allow it to cool before using)
Place the cupcakes in a bowl or large wine glass
Pour some sherry over the cake
Sprinkle some rasberries on the cake
Pour the jelly and place in the fridge until the jelly has set
Top with custard, cream and decorate with dessicated coconut or coloured decorative sprinkles
Serve chilled.
Some other recipes to try out :
http://veganyumyum.com/2007/06/happy-hour-trifles/
http://www.suite101.com/content/vegan-mixed-berry-trifle-recipe-a82264
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