Mini Red Velvet Trifles
This dessert will serve two meals. Make 8 mini Trifles. Use the leftover Red Velvet Cake and Cheesecake to make a big one bowl of Trifle. You can even freeze the large trifle for another occasion.
- Makes 6 x 2
- OCCASION: Festive season
- Recipe Category: Dessert cold
- Products in this recipe:
You Will Need:
Method:
Red velvet cakeAdjust oven shelf to middle position.
Preheat oven to 180 °C.
Butter and line a 36 cm x 25 cm baking pan with baking paper.
Mix cake according to box instructions and spread out evenly in the prepared pan.
Bake for 25 minutes.
Leave to cool in the pan and cut out 8 rounds using a 6 cm cookie cutter. Leave on one side.
CheesecakeReserve 2 T (30 ml) of the dry mix and keep on one side for later. Mix Cheesecake according to package instructions.
To assemblePlace rings on a small tray that will fit into your fridge. Place one cake cut out into each ring and sprinkle 2 teaspoons of sherry or brandy over. Top with a generous helping of cheesecake mixture. Level it. Add a final layer of cake and sprinkle with sherry. Set in the fridge. Can be done the day before.
Melt the chocolate and spoon it into a small plastic sandwich bag. Snip a tiny hole in one corner and pipe a 'Christmassy' or any other freehand pattern on the plate. Leave to set, can also be done the day before.
To servePush the trifles out of the rings and position on the plate. Whip the cream together with the 2 T (30 ml) of reserved Cheesecake Mix to stabilise the cream. Top each trifle with a generous dollop of cream. Finish off with whole blueberries and pomegranate pips and dust with icing sugar.
One Bowl TrifleUse leftover pieces of Red Velvet Cake cut into smallish blocks. Sprinkle with sherry or brandy and layer with leftover Cheesecake mixture in a glass bowl. Top with leftover cream and fruit. Refrigerate until needed or freeze well covered for 2 weeks. Defrost covered, before serving.
Mini Red Velvet Trifles
This dessert will serve two meals. Make 8 mini Trifles. Use the leftover Red Velvet Cake and Cheesecake to make a big one bowl of Trifle. You can even freeze the large trifle for another occasion.
- Makes 6 x 2
- OCCASION: Festive season
- Recipe Category: Dessert cold
- Products in this recipe:
You Will Need:
Method:
Red velvet cakeAdjust oven shelf to middle position.
Preheat oven to 180 °C.
Butter and line a 36 cm x 25 cm baking pan with baking paper.
Mix cake according to box instructions and spread out evenly in the prepared pan.
Bake for 25 minutes.
Leave to cool in the pan and cut out 8 rounds using a 6 cm cookie cutter. Leave on one side.
CheesecakeReserve 2 T (30 ml) of the dry mix and keep on one side for later. Mix Cheesecake according to package instructions.
To assemblePlace rings on a small tray that will fit into your fridge. Place one cake cut out into each ring and sprinkle 2 teaspoons of sherry or brandy over. Top with a generous helping of cheesecake mixture. Level it. Add a final layer of cake and sprinkle with sherry. Set in the fridge. Can be done the day before.
Melt the chocolate and spoon it into a small plastic sandwich bag. Snip a tiny hole in one corner and pipe a 'Christmassy' or any other freehand pattern on the plate. Leave to set, can also be done the day before.
To servePush the trifles out of the rings and position on the plate. Whip the cream together with the 2 T (30 ml) of reserved Cheesecake Mix to stabilise the cream. Top each trifle with a generous dollop of cream. Finish off with whole blueberries and pomegranate pips and dust with icing sugar.
One Bowl TrifleUse leftover pieces of Red Velvet Cake cut into smallish blocks. Sprinkle with sherry or brandy and layer with leftover Cheesecake mixture in a glass bowl. Top with leftover cream and fruit. Refrigerate until needed or freeze well covered for 2 weeks. Defrost covered, before serving.