Red Velvet Trifles | How to make Red Velvet Trifles
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About Red Velvet Trifles Recipe
Celebrate the day of Love, with these easy to do, yummy, Red Velvet Trifles!
Red Velvet Trifles is an authentic dish which is perfect to serve on all occasions. The Red Velvet Trifles is delicious and has an amazing aroma. Red Velvet Trifles by Parinaaz Marolia will help you to prepare the perfect Red Velvet Trifles in your kitchen at home. Red Velvet Trifles needs 10 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Red Velvet Trifles. This makes it easy to learn how to make the delicious Red Velvet Trifles. In case you have any questions on how to make the Red Velvet Trifles you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Parinaaz Marolia. Red Velvet Trifles will surely satisfy the taste buds of your guests and you will get compliments from your guests.
Ingredients to make Red Velvet Trifles
- 1 small ~ 100 gm unfrosted cake (I used Red Velvet)
- 4-6 tbsps ~ 120 ml custard
- 3/4 cup ~150 gms seasonal fruit of choice (I used strawberries and )
- 2 tbsps ~ 25 gms nuts of choice (I used ) to garnish
- 1 tbsp ~ 15 gms granulated to macerate the fruits
How to make Red Velvet Trifles
My Tip:*For the Red Velvet Cake: 1/4 cup Flour 1/4 cup granulated Sugar 1/8 tsp Baking Soda 1 small Egg 2 tbsp liquid red food colour 1/4 cup Milk 3/4 tbsp Vinegar 1/8 tsp Salt 2 tbsp Oil 2- 3 drops vanilla essence *To make a small Red Velvet cake: -In a bowl combine milk, vinegar, sugar, oil and the egg, whisk well until the sugar dissolves and keep aside. -Once the sugar has dissolved add in all the dry ingredients along with vanilla essence and red liquid food colouring. -Mix well to combine. -Bake in a preheated oven for 20 mins at 180 degrees C ~ 356 degrees F -Once the cake has cooled completely, cut out hearts or circles that are slightly smaller than your serving glasses and keep aside.