Red Velvet Trifle in Cups >>> Recipe with Step-by-Step Photos

Red Velvet Trifle is a sweet and incredibly beautiful dessert, popular in America. Originally, it was made without coloring, simply by alkalizing cocoa. But these days, it's much easier to just sprinkle a few drops of ruby red into the dough and avoid the need for special ingredients.

Nutritional value per serving

480 kcal

Proteins: 6 g
Fats: 29 g
Carbohydrates: 45 g

*Nutritional value is calculated per 100g of ingredients

Total time: 55 min
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Recipe It's very simple to make, but it does require some subtleties when preparing the sponge cake and cream. The cake should be a wonderful dark red color with a velvety, delicate texture. You'll achieve this by whisking the whites and yolks separately.

Pre-chilling the cream and using dry, clean utensils will help ensure maximum stability. With a little practice, you'll have the perfect dessert.

Recipe with step-by-step photos

Red Velvet Trifle in Cups

Ingredients

Servings

For the biscuit:

Egg C1

3 pcs
Salt

pinches
Sugar

200 G
Sunflower oil

60 ml
Water

60 ml
Gel dye

2 tsp
Cocoa

2 tbsp
Flour

230 G

For the cream:

Cottage cheese

300 G
Powdered sugar

150 G
Cream 33%

500 ml

Preparation

Step 1

Separate the yolks from the whites and beat the latter with a pinch of salt until a fluffy white cream forms. Once the mixture has doubled in volume, gradually whisk in the sugar until it's completely incorporated. The whites will become firmer and more stable, like meringue cream.

Step 2

Beat the yolks, then add the sunflower oil and water. Continue mixing until the mixture becomes lighter, yellowish, and increases in volume.

Step 3

Combine the egg white and yolk mixtures in a bowl and stir with a spatula from the bottom up.

Step 4

Add gel food coloring and mix with gentle movements.

Step 5

Sift the cocoa powder into the mixture through a fine mesh sieve. Gently fold it into the mixture using upward movements.

Step 6

Now sift the flour and baking powder into a bowl. Mix with a spatula until smooth, continuing to stir with the same movements.

Step 7

Grease a baking pan with sunflower oil using a kitchen brush. Add the dough, smooth the surface, and bake in a preheated oven at 170 degrees Celsius (350 degrees Fahrenheit) for 30 minutes. Test for doneness with a toothpick and break into small pieces.

Step 8

Beat the cream cheese with powdered sugar until smooth.

Step 9

Pour in the cream and beat until thick and stiff peaks form. Once the cream is firm, transfer it to a pastry bag fitted with a star tip.

Step 10

Place biscuit crumbs into the glasses, creating a layer of equal thickness in each glass. Pipe the buttercream into wisps. Then alternate between the biscuit and the buttercream.

Step 11

We finish decorating the trifles with bunches of cream and sprinkle with a small amount of crumbs.

Step 12

The Red Velvet Trifle is ready. Decorate with chocolate or nuts if desired.

Similar video recipe: Red Velvet Trifle with Cream Cheese

A simple recipe that's a joy to watch from a purely aesthetic standpoint. The chef also demonstrates a fun trifle garnish using strawberries. I'm sure you'll easily replicate it and create an unforgettable, beautiful dessert.

How to achieve a beautiful color?

Most first-time red velvet cake makers struggle to achieve the perfect red color. It often turns out too light, too orange, or too brown.

To achieve a rich red color, you need to use the right dyes. Professional powdered dyes are very hard to find and difficult to find the right dosage. Therefore, it's best to opt for a thick, dark red gel. It's very easy to use and practical, and it colors the dough without leaving an unpleasant aftertaste.

How to make thick butter cream?

To ensure that the wisps of cream placed on the biscuit crumbs stay stable and don't run, you need to choose the right cream. Beginners will find it easier to stick to plant-based options with a long shelf life. They're guaranteed to work and will allow you to achieve the thickest possible cream.

Regular fresh cream may not thicken properly, even if you use special thickeners. It's important to taste the cream; if it's too sweet, omit or reduce the powdered sugar. Mascarpone, ricotta, or other fatty cheeses, or thick curds, can be used as a cheese base.

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