A relatively festive looking dessert for any occasion that is an easy, make-ahead dish. It received raves from the family and has been requested for Christmas!
Ingredients
- 450 g red velvet cake mix cooked
- 85 g raspberry jelly
- 2 cups thick custard
- 300 ml whipped cream
- 440 g canned peaches drained sliced reserve liquid
- 1 cup fresh raspberries *to decorate
- 1 tbs milk chocolate grated optional *to decorate
- 2 tbs pistachios chopped optional *to decorate
- 1 tbs sherry optional
Method
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Step 1Make cake to packet directions preferably using a square tin. Allow to cool completely.
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Step 2Allow jelly to set until almost fully set. If it sets too firm, remove from the fridge for approximately ½ hour before assembling trifle.
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Step 3Assembly: Slice cake into 2cm wide slices.
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Step 4Line a 6-cup capacity glass bowl with the cake slices. If the cake is dry, sprinkle with some peach juice or sherry.
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Step 5Roughly chop/break up the jelly and distribute across the surface of the cake and up the sides of the bowl.
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Step 6Arrange peach slices over jelly then dollop with custard.
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Step 7Top with the whipped cream.
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Step 8Garnish with fresh berries, chopped pistachios and grated chocolate.
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Step 9Refrigerate until required.
Equipment
- 1 20cm square loose base cake pan
Recipe Notes
Cake, custard and jelly can be made a day ahead and then trifle can be assembled on the day it is required.
I like the White Wings red velvet cake and the Aeroplane reduced sugar raspberry jelly.
I threw this together when I had a leftover cake and no idea what to do with it.
Use any raspberry and chocolate to decorate.
If you like the sound of this recipe, you might also like this Christmas Trifle.
Recipe Reviews (2)
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