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Red velvet trifle
0 Likes
Prep Time:
405 minutes
Cook Time:
20 minutes
Total Time:
425 minutes
Indulgent Christmas dessert: Red velvet cake layered with berries and creamy mascarpone.
Ingredients:
  • 100g (1/2 cup) caster sugar
  • 4 eggs, separated
  • 500g mascarpone
  • 125ml (1/2 cup) thickened cream
  • 500g strawberries, washed
  • 250g raspberries
  • 165g pkt Tim Tam White, thinly sliced
  • 185g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 115g (3/4 cup) self-raising flour
  • 40g (1/4 cup) plain flour
  • 20.00 gm cocoa powder
  • 0.63 gm bicarbonate of soda
  • 125ml (1/2 cup) buttermilk
  • 1 1/2 - 30.00 ml red food colouring
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease a 20 x 30cm slice pan with melted butter and line with baking paper.
  • In a large bowl, use electric beaters to blend the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Mix in the flours, cocoa, bicarb, and buttermilk until fully combined. Gently fold in the food coloring. Transfer the batter into the prepared pan, smoothing the surface. Bake for 20 minutes or until a skewer comes out clean when inserted in the center. Allow it to cool completely before serving.
  • In a large bowl, use electric beaters to whisk sugar and egg yolks until pale and thick. Add mascarpone, cream, and vanilla, and continue whisking until soft peaks form.
  • Whisk the egg whites in a bowl with electric beaters until soft peaks form. Gently fold them into the mascarpone mixture using a large metal spoon.
  • Slice the cake into pieces that are 3-4cm in size. Prepare the strawberries by removing the hulls and slicing half of them thinly.
  • Layer one-third of the cake pieces in the bottom of a 3L (12 cup) glass serving bowl. Add half of the sliced strawberries, half of the raspberries, and one-third of the biscuit. Drizzle one-third of the mascarpone mixture over the layers. Repeat the layers with half of the remaining cake, the rest of the sliced strawberries and raspberries, half of the remaining biscuit, and half of the remaining mascarpone mixture. Finish with a layer of the remaining cake and mascarpone mixture. Chill in the fridge for 6 hours before serving.
  • Garnish the trifle with whole strawberries and sprinkle the remaining biscuit on top.

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