This glorious vegan trifle recipe is perhaps the ultimate comfort food dessert. Beautifully rich coconut cream, custard and a raspberry compote add bags of flavour, with a decent boozy hit provided by Pedro Ximénez sherry. This recipe is taken from Mildreds Vegan Cookbook, published by Mitchell Beazley. Images by Matt Russell.
Vegan raspberry, almond, sherry and saffron trifle