This innovative maple-banana tiramisu trifle is a unique fusion of two beloved European desserts: traditional English trifle and classic Italian tiramisu, reimagined in a raw-vegan style. The outcome is a refined and elegant dessert that would be fitting for even the most discerning culinary connoisseur’s fine dining experience. A traditional English dessert, a trifle is constructed by layering fresh fruit, soft sponge fingers saturated in fine wine or sherry, and creamy custard. Tiramisu’s signature trifecta consists of coffee-infused ladyfingers, rich mascarpone cream, and a dusting of high-quality cocoa powder. This decadent tiramisu trifle boasts a luscious cashew cream filling, tender banana slices, and a rich cacao drizzle. This indulgent treat is sure to delight your taste buds and leave a lasting impression on those around you. This is one luscious treat.
Layered Delight of Maple, Banana, and Coffee Flavors: A Vegan, Raw, and Gluten-Free Trifle
Vibrant Layers of Creamy Goodness: A Vegan, Raw, and Gluten-Free Delight!
* 3-4 ripe bananas
* 1/2 cup maple syrup
* 1 cup raw cashew cream (see note)
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
For the Cream:
- One cup of cashews, rehydrated after soaking and subsequently drained.
- 1/8 teaspoon sea salt
- 1/4 cup almond milk
- 1-2 tablespoons strong brewed coffee or 1 teaspoon coffee extract
- 1/4 cup maple syrup
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
For the Chocolate Sauce Drizzle:
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- 3 bananas
- 1 1/2 teaspoons high-quality dark cocoa powder, reserved for garnishing purposes
How to Prepare a Decadent Vegan, Raw, and Gluten-Free Maple Banana Tiramisu Trifle
- Combine cashews, sea salt, almond milk, cold-brewed coffee, maple syrup, coconut oil, vanilla extract, and lemon juice in a blender, blending until the mixture is smooth and velvety.
- Combine the cacao powder, maple syrup, and vanilla extract in a small bowl, whisking until the mixture is silky smooth.
- If you have an egg white, consider transferring it to a squirt bottle for convenience, or alternatively, keep it in the bowl until you’re ready to utilize it.
- Divide each banana into three symmetrical segments. Cut each section into two equal parts, yielding a total of 18 banana segments. Arrange two slices of banana along the base of a 3 3/4 x 4 1/4-inch trifle glass or ramekin.
- Serve again in a separate glass or ramekin. Trickle rich, velvety chocolate sauce along the rim of each glass, completing a seamless border before setting aside a portion for a decorative flourish. Add a generous amount of cream to envelop the bananas thoroughly. With two additional banana sections piled atop, carefully place the whipped cream over them.
- Place the remaining 10 banana slices upright along the exterior of each glass, distributing them evenly across the five-inch perimeter of each vessel, and finally fill each glass to the brim with a generous dollop of creamy indulgence. Sift cacao powder gently over the top, finishing with a delicate drizzle of rich, velvety chocolate sauce.
- Serve immediately, or refrigerate for at least 30 minutes to allow flavors to meld before serving.
Notes
Nutritional Information
Nutritional Information:
* Total Calories: 1,394
* Total Carbohydrates: 184g
* Total Fat: 61g
* Total Protein: 23g
* Total Sodium: 381mg
* Total Sugars: 109g
Per serving: 697 calories, 92g carbohydrates, 31g fat, 12g protein, 191mg sodium, and 55g sugar.
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