Red Velvet Trifle Dessert Recipe

Start by ensuring all your ingredients are at room temperature. In a separate bowl, combine the all-purpose flour, light cocoa powder, and baking powder until well mixed.

Next, add the red food coloring to the milk and stir until uniform in color.

In another bowl, beat the eggs with the sugar until you achieve a fluffy, light mass. Gradually add the milk mixture and neutral oil, folding gently from the bottom up to maintain airiness.

In two to three additions, add the sifted dry mixture while continuing to fold the batter. The aim is to avoid overmixing, ensuring a smooth, airy, and intensely red batter with no lumps.

Pour the prepared batter into an 18 cm (7 inch) diameter baking pan and bake in a preheated oven at 160°C (320°F) for 35 to 40 minutes.

Soak the gelatin in the water to bloom. While it is soaking, blend the strawberries until smooth and then pass through a sieve to remove any seeds.

Combine the strawberry puree with the sugar and cornstarch, stirring continuously. Heat this mixture until it comes to a boil, then cook for just 1-2 minutes before removing from the heat.

Once the gelatin is fully hydrated, melt it and mix it into the warm puree. Allow the confit to cool to room temperature before transferring it to the refrigerator for full cooling.

In a mixing bowl, combine the cream cheese, cream, and powdered sugar. Beat the mixture with a mixer until it becomes fluffy and completely smooth.

Layer your trifle by alternating the biscuit, confit, and cream in a glass dish. Repeat the process until the ingredients are used up, finishing with a layer of cream on top.

You can decorate your trifle with heart shapes for a festive touch, perfect for Valentine’s Day or any special occasion. Enjoy your beautiful and delicious Red Velvet Trifle!