Red Velvet Christmas Trifle

Create an impressive Trifle that features alternating layers of moist red velvet cake, tangy raspberry jelly, and luscious white chocolate cheesecake cream. To add a festive touch, adorn the top with decorative holiday embellishments.
INGREDIENTS
Trifle Base:
2 x 85g packet raspberry jelly crystals
Red Velvet Cake:
250g Fairy margarine, room temperature, diced
1½ cups caster sugar
2 tsp vanilla extract
3 eggs
300ml buttermilk
1½ tbsp liquid red food colouring
1 tbsp cocoa powder
1 tsp bicarbonate of soda
2¼ cups self-raising flour
White Chocolate Cheesecake Cream
100g white cooking chocolate, chopped
250g cream cheese. chopped
½ cup icing sugar mixture, sifted
¾ cup sour cream
300ml thickened cream, stiffly whipped
White Christmas Trees (optional)
80g Copha, room temperature, diced
260g white cooking chocolate, chopped
1 ½ (45g) cups rice bubbles
1/2 cup desiccated coconut
1/3 cup chopped glace cherries
Freeze dried raspberry powder & crumb (see tip)
¼ cup melted white chocolate melts
White chocolate stars (see tip)
Decorating and assemble
Fresh raspberries, for decorating
Freeze dried raspberry powder & crumb extra (see tip)
METHOD
Jelly Base
1. Make jelly according to packet instructions. Pour into a 3-litre trifle bowl. Place in fridge overnight or for at least 4 hours until set.
Red Velvet Cake
1. Preheat oven to 200C/ 180C (fan forced). Grease and line all sides of a 22 x 33cm (across top) 5cm deep roasting pan with baking paper, ensuring a 3cm overhang on each of the long sides.
2. Place the margarine, sugar and vanilla in a large bowl and beat with an electric mixer until pale and creamy. Beat in eggs, one at a time, beating after each addition.
3. Combine buttermilk and food colouring. Add bi-carb and cocoa, along with half of the flour and buttermilk mixture stir until well combined. Then each add remaining flour and buttermilk until all ingredients are well incorporated.
4. Spread mixture in prepared pan. Smooth surface. Bake for 35 minutes or until cooked when a skewer is inserted in the centre comes out clean. Stand for 1 hour before transferring to a wire rack to cool completely.
White Chocolate Cheesecake Cream:
1. Place chocolate in a small microwave proof bowl and microwave on high for 1 minute. Stir until smooth. Allow to cool to warm but not set.
2. Place cream cheese and icing sugar in a large bowl and beat with an electric mixer. Beat until smooth. Add sour cream and beat until combined. Drizzle in melted chocolate while continuing to beat until smooth and combined. Fold in whipped cream until combined.
White Christmas Trees:
1. Line a rectangular oven tray with baking paper. Place Copha and chocolate in a medium microwave proof, heat-safe bowl. Microwave for 1 minute on high, stir then microwave in 30 second bursts until melted and smooth.
2. Add rice bubbles, coconut and cherries and stir until combined. Spread mixture on prepared pan until 1cm thick. Sprinkle with freeze dried raspberry powder and crumb. Place in the fridge to set.
3. Once set hard, remove White Christmas from the fridge and stand for 5 minutes. Cut in half lengthways. Cut along each piece with a sharp knife to form Xmas tree triangles. If you prefer you can make half into trees and half broken into chards for serving.
4. Melt chocolate melts and use to stick stars on top of Christmas trees. Place trees and chards in the fridge until ready to decorate.
To assemble:
1. Cut ¾ of the cake into 20-30cm cubes. (Note there will be some cake leftover - see tips!)
2. Set aside 1 cup of cream mixture. Spoon 1/2 of the remaining cream mixture over the jelly.
3. Then, arrange enough red velvet cubes to snuggly fit over cream layer. Add another layer of cream mixture and another layer of cake.
4. Dollop reserved cream mixture in the centre for the top. Sprinkle with raspberry powder and raspberries.
5. Press White Christmas trees into cream if using.
TIPS:
• For best results, make Red Velvet Cake and Christmas Trees the day before. Or you can make the cake up to 2 weeks prior and freeze. White Christmas trees can be made up to 2 days before and kept refrigerated.
• White chocolate stars for Christmas Trees are available in major supermarkets in the cake decorating section.
• Freeze dried raspberry powder & crumb packets are available in major supermarkets in the cake decorating section.
• Roasting pan cake tin size used in this recipe is available in most major supermarkets and department stores such as K Mart.
To view full recipe visit:
Thank-you for watching :)