FOOD

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.

FOOD

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.

Ingredients

  • 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

Steps

  1. Grab a large bowl to serve your trifle in. Hull and quarter the strawberries.
  2. Dissolve the jelly according to the packet instructions and pour it into the trifle bowl, so that it is about 2 centimeters high.
  3. Throw a few quartered strawberries into the jelly to make an even layer.
  4. Put the bowl in the fridge for a few hours until the jelly is set.
  5. Preheat an oven to 180°C.
  6. Whisk the egg in a bowl then add buttermilk, vinegar, vanilla, and sunflower oil.
  7. 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.
  8. 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.
  9. Cut the red velvet sponge into small cubes.
  10. Put half of the raspberries into a bowl with caster sugar, the Cointreau and the orange zest.
  11. Add the remaining raspberries to a food processor with the icing sugar, then blitz to a purée.
  12. Whip the double cream to soft peaks then fold in the raspberry purée. grab the trifle bowl containing the set jelly.
  13. Chuck in some of the red velvet sponge followed by a layer of the raspberry cream, then macerated raspberries and leftover strawberries.
  14. Finish with another layer of cream.
  15. Scatter over the toasted almond flakes and serve the whole thing at the table.