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Red velvet white Christmas trifle
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Prep Time:
400 minutes
Cook Time:
60 minutes
Total Time:
460 minutes
Impressive red velvet trifle layered with raspberry jelly, cream cheese, and whipped cream, topped with white chocolate and raspberries.
Ingredients:
  • 2 x 85g packets raspberry jelly crystals
  • 82.50 ml Cointreau or orange juice
  • 500g cream cheese, softened
  • 107.50 gm caster sugar
  • 378.75 gm thickened cream
  • 8.80 gm vanilla extract
  • 2 x 85g packets strawberry jelly crystals
  • 300ml thickened cream, whipped, to serve
  • Fresh raspberries, to serve
  • Silver cachous, to serve
  • 375.00 ml plain flour
  • 75.00 gm self-raising flour
  • 10.00 gm Dutch-processed cocoa powder
  • 2.50 gm bicarbonate of soda
  • 285.95 gm caster sugar
  • 260.00 gm buttermilk
  • 115.00 gm vegetable oil
  • 2 eggs, lightly beaten
  • 20.00 ml red liquid food colouring
  • 2 tsp white vinegar
  • 62.50 gm hot water
  • 20.00 gm malted milk powder
  • 75.00 gm icing sugar mixture
  • 21.25 gm desiccated coconut
  • 187.50 ml puffed rice cereal
  • 50g copha
  • 50g white chocolate, chopped
  • Silver cachous, to decorate
  • Pink sugar, to decorate
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 22cm round cake pan and line the base and sides with two layers of baking paper.
  • For the Red Velvet Cake, sift flours, cocoa, and bicarbonate of soda into a bowl, then mix in the sugar. Create a well in the center and add buttermilk, oil, and egg. Gently combine. Mix in food coloring, vinegar, and hot water until well mixed. Pour the batter into the prepared pan, level the top with a spatula, and bake for 55 minutes or until a skewer comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • Prepare the raspberry jelly mix according to the packet instructions. Allow it to cool for 20 minutes. Pour the cooled mixture into a 14cm-deep, 20cm round trifle bowl with a 16-cup capacity. Refrigerate for 2 hours or until set.
  • Prepare the cake by trimming the crust to form a 20cm circle and leveling the top. Cut the cake in half horizontally, then place one half over the jelly in the trifle bowl. Drizzle with half of the Cointreau and chill in the fridge.
  • Using an electric mixer, whip half of the cream cheese and half of the sugar until light and fluffy. Mix in half of the cream and half of the vanilla until well combined and slightly thickened. Spread the mixture over the cake in the dish and chill in the fridge.
  • Prepare strawberry jelly according to package instructions, then refrigerate until thickened and just beginning to set, for about 2 hours.
  • Drizzle jelly over the luscious cream mixture. Chill in the refrigerator for 2 hours or until perfectly firm.
  • With an electric mixer, whip the rest of the cream cheese and sugar until fluffy. Mix in the rest of the cream and vanilla, beating until well combined and slightly thickened, about 1 minute. Place the second cake half over the jelly layer, drizzle with the remaining Cointreau, and spread the cream mixture on top. Cover and chill in the refrigerator overnight.
  • Prepare the White Christmas: Line a baking tray with baking paper. In a heatproof bowl, mix milk powder, icing sugar, coconut, and cereal. Melt copha in a saucepan over medium heat for 2 to 3 minutes. Remove from heat and add chocolate, stirring until melted. Combine with the cereal mixture. Quickly spread the mixture thinly on the tray. Decorate with cachous and pink sugar before refrigerating for 1 hour to set.
  • Break the white Christmas into large pieces. Serve the trifle topped with whipped cream, raspberries, cachous, and white Christmas.

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