Vegan Berry Trifle with Berry Compote and Sea Salt

This showstopping layered dessert is proof that plant-based entertaining can be every bit as impressive as the classic version. A fluffy sponge cake — lifted by a simple buttermilk-style trick using plant-based milk and apple cider vinegar — forms the base, soaking up a glossy berry compote made from fresh strawberries, raspberries, and blueberries cooked down with lemon juice. The "cream" layer is whipped coconut cream, chilled overnight so it beats up light and billowy with soft peaks, and it tastes genuinely luxurious. Fresh berries are scattered between every layer, so you get bright, jammy fruit in every single spoonful. The finishing touch — a pinch of flaky sea salt over the top — is unexpected and completely brilliant, cutting through the sweetness in the best way. With eight generous servings, this is the kind of dessert you bring to a dinner party and watch disappear before you've even sat down. Build it a couple of hours ahead and let the fridge do the work; the layers settle into something that looks like it took all day.

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