Vege Mamma's CLARIFY Trifle


To create the ultimate Christmas trifle, we asked none other than the queen of desserts herself, Valentine Fodor (aka Vege Mamma). With layers of CLARIFY infused jelly, dairy-free custard and gluten-free sponge, this gut-friendly recipe is equal parts delicious and nutritious. Bonus: it's good for your skin too!

  • Jelly:
  • 2 cups water
  • 1 / 4 cup Maple syrup
  • 1 tsp vanilla paste
  • 2 cups water
  • 2 tsp CLARIFY Inner Beauty Support
  • 200g puréed mixed berries
  • 2 tbs agar agar
  • Custard:
  • 250 ml dairy-free milk
  • 2 tbs maple syrup
  • 2 large eggs
  • 2 tbs arrowroot powder
  • Sponge:
  • 150 g almond meal
  • 150 g maple syrup
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp vanilla paste
  • 4 egg yolks
  • 4 eggs whites
  • Toppings:
  • 250 g Raspberries
  • 250 g Coconut yoghurt
  • Optional: whipped coconut cream
  1. For the jelly: Cook raspberries in a saucepan over low heat until softened and a juice has formed. Pour cooked berries through a sift to remove pips.
  2. Boil 2 cups of water and add to a large bowl. Add maple syrup, vanilla and CLARIFY.
  3. Add in berries and mix well.
  4. For the agar agar, firstly add 2 tbsp to a small bowl along with 3 tbsp water and mix well to incorporate, then add to the jelly mix and mix again.
  5. Place mixture in a container to set in the fridge overnight.
  6. For the custard: Boil 250ml of dairy-free milk in a small saucepan. Add maple syrup.
  7. In a separate bowl, combine eggs, arrowroot and whisk thoroughly
  8. Slowly add egg mixture to boiled milk and whisk well until thickened.
  9. Pass the hot mixture through a sift to remove any clumps.
  10. Place mixture in a container to set in the fridge overnight.
  11. For the sponge: Preheat the oven to 180°C.
  12. In a large bowl, combine almond meal, maple syrup, salt, baking soda and vanilla. Mix well to combine.
  13. Add in egg yolks and mix again.
  14. With an electric mixer, whisk egg whites until soft peaks form.
  15. Fold egg whites into almond mixture.
  16. Line a large baking tray with baking paper.
  17. Pour sponge mixture onto the tray and spread out into an even layer.
  18. Bake for 15 - 20 minutes or until golden.
  19. Allow to cool.
  20. To assemble trifle: Divide your jelly, custard and sponge in two, so you can create the trifle layers.
  21. In a large trifle dish, begin to layer your trifle layers. Start with jelly on the bottom, then custard, sponge, raspberries and coconut yoghurt. Repeat.
  22. Top with whipped coconut cream if desired and more fresh berries or fruit.