Red Velvet Raspberry Trifle for the Dessert Plate

Set out Red Velvet Pound Cake or store bought!, Red Raspberries, and quart Heavy whipping cream before you start Red Velvet Raspberry Trifle for the Dessert Plate. The batch is written for 12 people.

Count on 10 minutes of prep, about 10 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ½-1 Red Velvet Pound Cake or store bought!
• 2 cups Red Raspberries
• 1 quart Heavy whipping cream
• 8 oz Cream Cheese I prefer the flavor of Philadelphia full fat
• ¾ cup Light brown sugar

How the cooking goes

1. To prepare the whipped cream:.
2. In a mixing bowl, combine all ingredients and immersion blend. You can also do this in the blender or use ambient temperature cream cheese and omit this step.
3. In the bowl of a electric mixer or with a hand mixer fitted with the whisk attachment, beat the mixture until soft peaks form. Soft peaks are when the whisk is removed from the bowl and the cream stays on the whisk and forms a peak but the tip falls over. The cream cheese whipped cream will firm up as it chills, so you want to be sure to not over whip it.
4. Cut your cake into cubes (ish). You use about ½ inch cubes for a large trifle but you cut them half the size for individual trifles.
5. Layer Up!: Start with a layer of the whipped cream, followed by raspberries and the cake cubes. Repeat until the reach the top! it helps to end with whipped cream and decorate with torn raspberries and cake crumbs!
6. Refrigerate until ready to serve. Trifles are best served the day after they are made, which gives the flavors time to meld.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from No-bake sweets, open Coconut Peppermint Pretzel Bark with a Clear Method and Pecan Praline for the Home Table.