Valentines Red Velvet Trifle
I’ve been so looking forward to sharing this recipe with you because it is one of my all time favourites and one of the most beautiful desserts. I created this recipe several years ago for a very special charity fundraiser event I was cooking for and I needed to come up with something that was really really special, decadent and a real show-stopper for the grand finale of the meal.
It is made up of the most delicious layers of red velvet sponge cake, strawberry coulis, fresh or frozen strawberries and the most delicious vanilla cashew cream. Put together it makes the most scrumptious combination of richness, deliciousness & freshness. For that event I served it in beautiful champagne glasses and a sparkler sparkling on the top. It was a really beautiful and delicious final course!
The next time I’ve served it publicly was for my ‘Evening of Natural Fine Dining’ supper club at Netil House last August where the theme of the course was passion, love and abundance. I served this trifle in beautiful brandy glasses on a plate with a strawberry dipped in raw chocolate, a red rose and raw cocoa dusted over the top of it all. Together it was such a beautiful presentation of love and so many of my guests talked for weeks afterwards about that chocolate scented red rose!! So yum.
So I couldn’t think of a more suitable dessert to share with you for Valentines Day. To make for a loved one or just to make it for yourself because you are THAT wonderful!
There are a few different elements to this recipe but all you really need is organisation and to get your timings right and you’ll do fine.
I really hope you enjoy it!
- 1 cup Spelt Flour (Or Chestnut Flour if you need gluten free)
- Pinch sea salt
- ½ Tbls Baking Powder
- 2 Tbls Cocoa Powder
- ½ Cups Beet Juice (approx 1 – 1 ½ beets)
- ¼ Cup Coconut oil or olive oil
- ½ Cup Maple Syrup or Brown Rice Syrup
- ¼ Cup Soy/Rice or Almond Milk
- 1/3 Cup Apple Juice
- ½ Tbls Vanilla Extract or Vanilla Powder
Red berry puree
- 2 Cups Fresh or Frozen Strawberries (Use fresh if they are in season and frozen if they are not)
- 3 Tbls Rice Syrup or Maple Syrup
- A little apple juice if needed (for right consistency)
Vanilla Cashew Cream
- 1 1/2 Full Cups soaked cashews (soaked for at least 20min in boiling water or 1 hour)
- 3-5 Cups Soy/Almond or Rice Milk (more if you need to add after for right consistency)
- Pinch Salt
- 1 Tbls Vanilla Powder
- ¼-1/2 Cup Maple Syrup
- 2 Cups Fresh or Frozen Strawberries (Use fresh when they are in season and frozen when they are not)
- 2 Tbls Raw Cocoa Powder for garnish
– Preheat the oven to 185 degrees Celsius
– First step is to get the sponge in the oven. Place the dry ingredients in a bowl and lightly whisk
– Place the wet ingredients into a bowl and whisk until smooth
– Add the wet ingredients to the dry and mix until just mixed. Do not over mix.
– Pour batter into a lightly oiled cake tin Bake for 30 mins or until a toothpick inserted into the centre comes out clean
– Allow the cake to cool completely and then slice it into lady fingers then cubed squares. Put aside whilst you create the rest of the trifle
– Now move onto your berry coulis. Put berries in a mixing bowl and blend with a hand held blender or put in a blender and blend until really smooth
– The consistency should be lovely and thick but an easily pourable coulis/sauce. Put aside
– Now onto the Vanilla Cashew Cream. Drain soaked nuts and put in a high speed blender
– Blend until really lovely smooth and creamy
– The consistency should be like a thick pourable single cream
– Taste it now! Is it sweet enough? If not then add a little more maple but not too much otherwise the whole dessert will be too sweet
– Now start building your trifle
– In wine, champagne or brandy glasses or even just lovely tumblers or empty jam jars
– First put a layer of sponge cubes. With your finger, position the sponge so that it fits well in the bottom of the glass and covers as much of the bottom of the glass as it can
– Then pour in a little strawberry puree (enough to lightly cover the sponge)
– Pick up the glass and move it around so all the coulis falls into the little cracks and covers every bit of open glass
– Add a layer of whole fresh or frozen strawberries – the amount of strawberries you’ll need is dependable on what glass you are using
– Now pour on a layer of vanilla cashew cream
– Do the same as earlier and pick up the glass and move it around so the cream falls into each and every crack
– Repeat all stages again and again depending on the size of your glass
– You should finish with vanilla cashew cream on the top
– Finally dust cocoa powder over the top to finish
– These trifles are delicious to eat straight away and even more delicious if you let them sit in the fridge or a cold room for a few hours so that everything soaks well into each other
Voila! You’re done! Enjoy x