Red Velvet Trifle
Ben and Barry give the classic trifle a much needed facelift. Merged with fresh berries, red velvet sponge, and cointreau, it's super British and a bit old school.
- 200 grams strawberries
- 200 grams punnet of raspberries
- 1 large egg
- 120 milliliters buttermilk
- 1 tablespoon white wine vinegar
- 1 teaspoon vanilla essence
- 2 tablespoons red food colouring
- 180 milliliters sunflower oil
- 200 grams self-raising flour
- 225 grams caster sugar
- 1 teaspoon cocoa powder
- 1 pinch salt
- 50 grams caster sugar
- 1 shot cointreau
- 1 orange, zested
- 50 grams icing sugar
- 300 milliliters double cream
- 1 pint shop-bought strawberry jelly
- Grab a large bowl to serve your trifle in. Hull and quarter the strawberries.
- Dissolve the jelly according to the packet instructions and pour it into the trifle bowl, so that it is about 2 centimeters high.
- Throw a few quartered strawberries into the jelly to make an even layer.
- Put the bowl in the fridge for a few hours until the jelly is set.
- Preheat an oven to 180°C.
- Whisk the egg in a bowl then add buttermilk, vinegar, vanilla, and sunflower oil.
- Dump the flour, sugar, cocoa, salt and food colouring into the bowl and stir. Whisk for a few minutes until combined and smooth. pour into a lined baking tray.
- Bake in the oven for 20 minutes until risen and cooked - test with a knife and it should come out clean - then leave to cool.
- Cut the red velvet sponge into small cubes.
- Put half of the raspberries into a bowl with caster sugar, the Cointreau and the orange zest.
- Add the remaining raspberries to a food processor with the icing sugar, then blitz to a purée.
- Whip the double cream to soft peaks then fold in the raspberry purée. grab the trifle bowl containing the set jelly.
- Chuck in some of the red velvet sponge followed by a layer of the raspberry cream, then macerated raspberries and leftover strawberries.
- Finish with another layer of cream.
- Scatter over the toasted almond flakes and serve the whole thing at the table.