Red Velvet Christmas Trifle
Prep:  1 hr 20 mins, plus cooling and chilling time
Cook:  35 mins
Serves:  10
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Recipe by: Fairy
Create an impressive Red Velvet Christmas 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.
Credit: Whisk Media Group
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Red Velvet Christmas Trifle
Ingredients:
Jelly Base
Red Velvet Cake
White Chocolate Cheesecake Cream
White Christmas Trees (optional)
Decorating and assembly
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 sifted cocoa, bi-carb and flour in two batches with buttermilk mixture and stir until each batch is evenly combined and 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 melted chocolate in whilst continuing to beat until smooth and combined. Transfer to a large bowl. Fold in whipped cream until combined.
White Christmas Trees (optional)
  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 to serve.
  4. Use melted chocolate melts to stick stars on top of Christmas trees. Place trees and chards in the fridge until ready to decorate.
Decorating and assembly
  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 for the top. 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. Sprinkle with raspberry powder and raspberries.
  5. Press White Christmas trees into cream if using.
Tips & Hints:
  • For best results, make Red Velvet Cake and Christmas Trees the day before. Or you can make 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 is available in most major supermarkets and department stores such as K Mart.
Fairy Cooking Margarine
Copha Vegetable Shortening
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