Happy December!! I love this festive, layered trifle as a Christmas dessert. It's impressive and pretty. Oh yeah, it's delicious and easy too! Any time I can layer something in a glass dish, it's always a winner for me because it is not only fun to assemble, but fun to look at.
Yum
What you'll need
RED VELVET WHITE CHOCOLATE TRIFLE
CAKE:1 Red Velvet Cake mix, I used Betty Crocker
SYRUP:
1/3 cup granulated white sugar
1/3 cup water
1/2 teaspoon vanilla extract
1/3 cup granulated white sugar
1/3 cup water
1/2 teaspoon vanilla extract
WHIPPED CREAM LAYER:
10 ounces cream cheese, at room temperature
1/3 cup granulated white sugar
2 cups heavy whipping cream
sliced almonds- about 1 cup
shaved white chocolate- about 4 ounces
mint leaves & fresh cranberries or raspberries for garnish, optional
10 ounces cream cheese, at room temperature
1/3 cup granulated white sugar
2 cups heavy whipping cream
sliced almonds- about 1 cup
shaved white chocolate- about 4 ounces
mint leaves & fresh cranberries or raspberries for garnish, optional
Directions:
1. Preheat oven to 350 degrees F. Spray 9x13-inch pan generously with cooking spray
2. Prepare cake: With an electric mixer, mix red velvet cake mix and the requested ingredients and mix just until combined. Pour batter into prepared pan and bake for 30 to 35, or until toothpick comes out clean. You don't really want the cake to be soft and super moist, so be sure to bake it until it tests done.
3. Prepare simple syrup: In a small saucepan, bring sugar, and water to boil over medium heat. Stir to dissolve sugar completely. Stir in vanilla. Let cool.
4. Cut the cake in half and cut one half into chunks; brush with cooled syrup. You likely won't need more than half of the cake for the trifle. Save the rest of the cake for another purpose.
5. Prepare whipped layer: In a large bowl, beat cream cheese and sugar on high speed until light and fluffy. Reduce speed to medium and slowly pour in whipping cream. Continue beating until mixture resembles soft whipped cream.
6. Assemble the trifle: In the bottom of your trifle dish, arrange a single layer of red velvet cake chunks. Spoon about 1 1/2 cups of the whipped topping on top of the cake cubes. Next, sprinkle almonds and then shaved chocolate. Keep repeating layers until you run out of room in your dish. Garnish with mint leaves and fresh cranberries, if desired. I just used the mint leaves as no cranberries.
Many More Trifle Recipes HERE
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xoxo
