Red velvet berry trifle with gin jelly and rosewater cream

Name: Red velvet berry trifle with gin jelly and rosewater cream recipe
Yield: 16
Ingredients: 2 x 85g packets strawberry jelly crystals; 125ml gin; 500g strawberries, hulled, sliced, plus extra to serve; 250g raspberries, plus extra to serve; 600ml thickened cream, whipped; 40.00 ml icing sugar; 250g mascarpone; 3 tsp rosewater; Freeze-dried raspberries to decorate; 260g self-raising flour; 35g plain flour; 20.00 ml cocoa powder; 330g caster sugar; 250ml milk; 150g butter, melted, cooled; 2 eggs, lightly whisked; 1 tsp red gel food colouring

1 rating

P152 Red velvet berry trifle with gin jelly and rosewater cream

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by Kim Coverdale

DELICIOUS. FOOD EDITOR

Dec 06, 2022

“Trifle is a classic Christmas favourite. We’ve taken the traditional dessert and given it a modern spin, with in-season berries, quality gin and rosewater cream.” – Kim Coverdale

2 x 85g packets strawberry jelly crystals
1/2 cup (125ml) good-quality gin
500g strawberries, hulled, sliced, plus extra to serve
250g raspberries, plus extra to serve
600ml thickened cream, whipped
2 tbs icing sugar
1 cup (250g) mascarpone
3 tsp rosewater
Freeze-dried raspberries to decorate

Red velvet cake

1 3/4 cups (260g) self-raising flour
1/4 cup (35g) plain flour
1 tbs cocoa powder
1 1/2 cups (330g) caster sugar
1 cup (250ml) milk
150g butter, melted, cooled
2 eggs, lightly whisked
1 tsp red gel food colouring

Method

1.

Preheat oven to 180°C. Grease a 22cm square cake pan and line with baking paper. For the red velvet cake, place all the ingredients in a bowl and whisk to combine. Pour into prepared pan and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes before turning onto a wire rack to cool completely.
2.

To make the gin jelly, place jelly crystals and 2 cups (500ml) boiling water in a heatproof jug and stir until the crystals dissolve. Stir in the gin. Refrigerate for 1 hour or until thick but not set. Fold in half the berries.
3.

Trim top off cake to remove crust. Cut cake into a round large enough to fit the base of a 16-cup capacity trifle dish. Reserve trimmings for another use (such as truffles or cake pops). Push cake into dish.
4.

Fold whipped cream, icing sugar, mascarpone and rosewater together in a large bowl. Spoon half the mixture over the cake layer and top with remaining berries. Spoon jelly over cream layer.
5.

Chill for 15 minutes, then top with remaining cream mixture. Cover and refrigerate for at least 4 hours to allow flavours to develop. Top with extra berries and freeze-dried raspberries. Serve immediately.