Vegan Tiramisu Trifle with Cherries

A Recipe from Mindfully Jessica and Califia Farms

"Trifle is a great dessert during the festive season (or any time you feel in the mood!) and Califia Farms XX Espresso Cold Brew Coffee is the perfect ingredient to make a delicious plant-based tiramisu version. A double hit of caffeine blended with smooth, creamy almond milk; it's such a simple addition yet brings so much flavour and is low sugar too. You could also swap it for another Califia Farms cold brew coffee such as the Mocha or Mocha Noir for a less caffeinated option with more of a chocolate taste."
-Jessica Thomson is an Australian food influencer and mother of two.

Makes 3-4 wine glass sized servings
Preparation time: 30-40 mins
Cook time: 30mins

Cake Ingredients
1 1/3 cup flour
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp sea salt
1/2 cup sugar (Jess used half raw sugar, half coconut sugar)
1/4 cup melted coconut oil
1 1/4 cup Califia Farms XX Espresso
2 tsp vanilla

Method
Preheat oven to 170C
Grease your cake tin with coconut oil, I used a 20cm round tin.
Whisk together the flour, cornflour, baking powder, bicarb soda, and sea salt into a large bowl, set aside.
Add the sugar, melted coconut oil, Califia Farms XX Espresso and vanilla to a large bowl. Whisk to combine.
Add the dry ingredients to the wet ingredients and combine. Take care to not over mix. Pour the mixture into your cake tin. Place in the oven for 30 minutes, or until a toothpick comes out clean. Let cool completely.

Assembling Ingredients
Cake
Califia Farms XX Espresso
1 can Coconut Whipping Cream, chilled (or a can of Full Fat Coconut Cream refrigerated for 24 hours prior)
1/3 cup Cherry Compote or Cherry Jam
Fresh Cherries, pitted (approx 500g)
Dark Chocolate, shaved

Method
Cut the cake into circles the size of your serving glasses, set the excess cake aside.
Whip the coconut cream with handheld beaters. If using Full Fat Coconut Cream, scrape only the solid part from the top of the chilled can and discard the water before whipping.
Place the cake into the base of each glass.
Pour 2 tbsp of Califia Farms XX Espresso into each glass, infusing the cake.
Gently spoon in a layer of whipped coconut cream to each, then arrange halved pitted cherries around the outside of the glass.
Take the excess cake and crumble it into a bowl, pour 2-3 tablespoons of Califia Farms XX Espresso into the bowl and mix well. Place a couple of spoonfuls of this into the trifle glasses. Top with cherry compote or cherry jam and dollop or pipe any additional coconut cream. Finish with shavings of dark chocolate. Enjoy!

Tip: If cherries aren't in season where you are, feel free to replace with any in season fruit. This recipe makes enough for 3-4 wine glass sized servings, but you can make smaller servings if you wish - especially if they're being served after a Christmas feast!

For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarms