Serves 4 people
For the cake:
- 90g YesYouCan Red Velvet Cupcake Mix
- 60g unsalted butter
- 1 egg
- 1 tsp vanilla essence
For the custard:
- 140ml milk
- 60ml thickened cream
- Zest of one lemon
- 30g YesYouCan Vanilla Cupcake Mix
- 15 sugar
- 40g mascarpone
For the chocolate ganache:
- 150g dark chocolate
- 150g thickened cream
- For the ganache melt the butter and cream together over a double boiler and set aside. Don’t put it in the fridge since it would start setting in a cold environment.
- For the cake, preheat your oven to 180 degree Celsius, then melt the butter and whisk it with the egg and vanilla essence.
- Fold in the sifted red velvet cake mix into this mixture and combine to form a batter. The batter would be quite thick and strong, add 10ml of room temperature water to this and whisk.
- Pour this out in any baking dish, preferably a baking tray. This cake is going to be broken into smaller pieces later on so the shape of the tray/cake will not affect the dessert.
- Bake this for 10 minutes at 180 degree Celsius. This could take more/less time depending on your baking tray. To know the cake is ready, insert a wooden skewer diagonally in the centre. If it comes out clean, the cake is done.
- For the custard, in a saucepan combine all the ingredients and stir it on medium high heat till it starts to thicken. Strain this and let it cool down just a little. Fold in your mascarpone and pour it into the glass you wish to set the trifle in.
- For the assembly, break down the cooled cake into smaller pieces with your hands so that it resembles a crumble.
- Add a thick layer of the red velvet crumbs on top of the custard and then pour the ganache on top or drop with a spoon. Top with toasted almonds and set in the refrigerator for 20 minutes!