• Prepare the vegan pastry cream, vegan lemon curd, lemon cake and blueberry compote the day before you want to serve the trifle as all components need to be chilled before assembly.

Lemon Cake:

• Preheat the oven to 180°C/160℃ fan/350°F/gas mark 4. Line a 23 cm/9 in square cake tin with baking parchment.
• Whisk together the yogurt and sugar using a balloon whisk until free from lumps, then whisk in the oil, milk, lemon zest and lemon juice until smooth.
  180 g (¾ cup) vegan yogurt, preferably Greek style, 200 g (1 cup) caster or granulated sugar, 124 g (½ cup + 1 Tablespoon) neutral oil (I use olive, do not use coconut), 100 g (6 Tablespoons + 2 teaspoons) unsweetened non-dairy milk (I use soy), finely grated zest of 2 large lemons, 45 g (3 Tablespoons) lemon juice
• Whisk in the cornflour, baking powder and bicarbonate of soda, followed by the plain flour. Mix until no dry lumps remain but do not over-beat the batter.
  20 g (2 ½ Tablespoons) cornflour (cornstarch), 2 teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), 270 g (2 ¼ cups) plain (all-purpose) flour
• Pour the batter into the lined tin, spread it level and bake for about 25 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the tin for 10 minutes then turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container at cool room temperature.

Blueberry Compote:

• Place the blueberries, lemon juice and sugar in a pan over a medium heat, cook until the berries are just starting to break down and release their juices but are still mostly holding their shape.
  750 g fresh or frozen blueberries, 1 Tablespoon lemon juice, 50 g (¼ cup) caster or granulated sugar
• Meanwhile, stir together the cornflour and cold water to make a smooth paste. Add the cornflour slurry to the pan and stir to combine. Bring the compote up to a boil and cook until thickened then remove from the heat and allow to cool. Once cold store in a covered container in the fridge.
  15 g (2 Tablespoons) cornflour (cornstarch), 2 Tablespoons cold water

Assembly:

• Once the cake is completely cold, use a sharp knife to cut it into cubes, about 2.5 cm/1 in in size.
• Arrange a layer of cake cubes in the bottom of your trifle dish, squashing them together as needed. Optionally drizzle over about 3 Tablespoons of Limoncello.
  about 6 Tablespoons Limoncello
• Give the chilled pastry cream a good whisk with an electric mixer so that it becomes smooth and creamy again, then spread it in an even layer on top of the cake.
  1 batch vegan pastry cream*
• Spoon over half of the chilled blueberry compote and spread it level.
• Arrange another layer of cake cubes on top of the compote. Optionally drizzle with more Limoncello.
• Give the chilled lemon curd a stir so that it becomes smooth and creamy. Set aside 80g/⅓ cup of the lemon curd for the whipped cream, then spread the rest on top of the cake.
  1 batch vegan lemon curd
• Spoon over the rest of the blueberry compote.
• Shortly before serving, whisk the cream and vanilla extract with an electric mixer until it forms stiff peaks then whisk in the reserved lemon curd.
  250 ml (1 cup) vegan whipping cream, 1 teaspoon vanilla extract
• Spoon the whipped cream on top of the trifle, top with a scattering of fresh blueberries and serve!
  about 100 g fresh blueberries to decorate