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Red velvet, Mascarpone and Chocolate Trifle Recipe

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!

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