Red Velvet Trifle


A Valentine's Day version of a super scrumptious, super easy dessert to make for your sweetie-pie. This is the version USA Today posted in their Red Velvet Round-Up. Not to brag, but I think this will impress your special someone...just sayin'.


  • 11 oz Red Velvet Cake
  • 10 oz Blackberry Compote*
  • 2 tbsp Jameson Whiskey
  • 1 cup Whipped Cream
  • 10 oz Vanilla Bean Pastry Cream

*Blackberry Compote:

  • ½ cup Ribena (or prune or blueberry juice)
  • 1/3 cup Cane Sugar
  • 1 ½ tbsp Brown Sugar
  • 1 tbsp Lemon Zest
  • 1 tbsp Vanilla Bean Paste
  • 2 tbsp Pure Vanilla Extract
  • 3 cups Fresh or Frozen Blackberries (1 ½ pints)
  • For extra added wow - add ½ tsp All Spice

Now Let’s Get Started:

Step #1: Bring water, sugars, juice, and All Spice to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved
Step #2: Add Ribena or juice, lemon zest and blackberries - bring to boil
Step #3: Reduce to low heat for 10 min - stir occasionally (I like my compote with a bit of body to it- so I do not purée- I allow the softened berries to Rock it out- compote with a little bit a booty make the world go round)
Step #4: Simmer on low until thickened

Trifle: In your serving dish, layer the ingredients as follows:
Step #1: Thin layer of vanilla bean pastry cream
Step #2: Layer cubes of red velvet cake (drizzle whiskey over cake)
Step #3: Thin layer of blackberry compote
Step #4: Repeat layering until you’ve used all ingredients
Step #5: Top final layer with whipped cream

Tsjuz it up tip: Top whipped cream layer with turbinado sugar

Be Sweet. Be Tempted. ~Chef Maeve