Vegan trifle dessert with rice pudding

What is trifle?

A trifle is a layered dessert that has its origins in Great Britain . In this case, the delicious dessert is actually tastier than the reputation of "specialties" from the United Kingdom. It is served there for afternoon tea or as a dessert .
Even though a classic trifle is made from at least three components, the name does not come from the number three. The term actually comes from English and means “little thing” .
The history of trifle goes back to the 17th century . At that time, however, it simply consisted of whipped cream with pureed fruit.
The classic has evolved over the centuries. Nowadays , it starts with a layer of sponge cake or crushed biscuits, then a cream and the top layer of fresh fruit. This means that everyone gets their money's worth and the sweet treat is absolutely independent of the season. Even in winter, it is an absolute delicacy with dried fruit and nuts .
The British traditionally serve their trifle in round glass bowls . For the trifle recipe, however, we decided against the classic version by filling the portions into glasses. This way, you can enchant your guests with just the sight of the delicious layers.

Ingredients:

for the ground:

✓ 50 g (vegan) biscuits, you can also use leftover ones
✓ Grated zest of half an organic orange
✓ Grated zest of half an organic lemon

for the raspberry sauce:

✓ 150 g frozen raspberries, thawed
✓ 30 g Lotao cane sugar
✓ 1 pack vanilla sugar
✓ 6 g corn starch
✓ 12 g water

for the vegan rice pudding:

✓ 100g Lotao Jasmine Rice
✓ 400ml milk
✓ 2 tablespoons sugar or honey
✓ the pulp of a vanilla and the pod

for decoration:

✓ 1 bowl of berries (raspberries, blueberries or whatever you like)
✓ 1 pack of vegan whipped cream

Preparation:

1. Wash the rice and put it in a pot with the milk, sugar and vanilla. Simmer the rice on a low heat, stirring frequently so that the rice does not burn. Then let the rice cool down.
2. Roughly crumble the biscuits and mix with lemon and orange zest. Briefly toast the crushed biscuits in a pan.
3. Caramelize the sugar. To do this, heat the sugar in a pan on the highest heat until it turns a golden brown color and begins to foam. Quickly add the thawed raspberries together with their liquid.
4. Allow the caramel to dissolve, then add the vanilla sugar and stir briefly. Mix the cornstarch with the water and thicken the sauce with the mixed starch and cool.
5. Wash the berries. Beat the vegan whipped cream with a mixer until stiff.
6. Finally, layer the trifle in this order: biscuits – rice pudding – raspberries and fresh berries – biscuits – rice pudding – raspberries
7. Decorate with whipped cream, berries and cookies.