Pomegranate & Pistachio Trifle

plantbased trifle dessert pomegranate pistachio

Pomegranate & Pistachio Trifle

Layers of delicious almond sponge cake soaked with pomegranate juice and topped with pomegranates, pistachios and shavings of dark chocolate. This is such a simple desert, there are no real rules with putting this together, just layer it up… it will look and taste AMAZING!

Change it up and make this your own with other fruity/ festive toppings .


What you will need:

Sponge cake or fingers, we made our own (recipe below) but of course you can use ready made.

2 x cartons of whipping cream - we used oatly

2 pomegranates - juiced and seeds knocked out.

The juice of 2 satsumas or clementines

3 - 4 handfuls of shelled pistachio nuts

A handful of flaked almonds (optional)

Some good dark chocolate for topping


Almond sponge recipe:


200g of self raising flour

60g ground almonds 

160g Caster sugar

1 1/2 tsp baking powder

100ml of light olive oil

250ml plant milk (we used oat)

1- 2 tsp of vanilla extract or paste

Making your sponge is so simple. Pop all your dry ingredients into a bowl and mix together. Now add in the wet ingredients and simple mix everythng until you have a smooth wet mixture. 

Pour into a greased cake tin. pop into a pre heated oven and bake for 40 mins at 180c. this could vary dpending on your oven. Check your sponge is cooked. Remove and let cool properly before cutting as you wish. 




1. Start but getting all your ingredients ready.

2. Squeeze the juice out of your clementines/ satsumas and pop to one side.

3. Do the same with your pomegranates, then bang out all the pomegranate seeds.

4. Pop your cream in a bowl and whisk your cream until it firms up.

5. Now it’s as simple as layering up your trifle. There are no real rules.

6. Start with a generous later of sponge

7. Pour over both your satsuma & pomegranate juice.

8. Now add a good layer of cream followed by pomegranate seeds and pistachios.

9. If you have more sponge left you can add other layer.

10. Go in with another layer of cream and fruit.

11. Finish off with the a top layer of pomegranate seed, pistachios, flaked almond and a generous shaving of dark chocolate.

12. Pop in the fridge until ready top eat.