Boozy Red Velvet Trifles

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It’s time for Valentine’s Day… booze, whipped cream, cake… ’nuff said.

I know what you’re thinking “these look like a lot of work!“. Well I’ve made a few shortcuts this time, so these Boozy Red Velvet Trifles have all the goodness, but come together in much less time. Besides, it’s a special day, so make something you can enjoy just as much as your Valentine.

Boozy-Red-Velvet-Trifles_6 Let me start by saying that even posting these photos makes me want to go and make more… so delicious! Here’s what we’re talking about:

Red velvet cake

Raspberries with liqueur

Sweetened cream cheese sauce

Whipped cream

 

and repeat…. total yum.

Boozy-Red-Velvet-Trifles_4 I made two huge trifles, but a person with a normal sweet tooth would probably make 4 smaller ones. I piped the whipped cream on the top (so it looked pretty), and sprinkled with dark chocolate shavings. Not too many, don’t want this to be too sweet… totally kidding… pile them on! Maybe sprinkle some inside as well!!

Boozy Red Velvet Trifles

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I have nothing more to say. Enjoy!

Boozy Red Velvet Trifles
 
Author:
Ingredients
  • 1 Red Velvet cake mix
Boozy Berry Filling
  • 1 cup frozen raspberries, thawed and drained
  • ½ cup fresh raspberries
  • 1 Tbsp sugar
  • 2-4 Tbsp liqueur ( Chambord, Cassis ect...)
Cream Cheesy Sauce
  • 4 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 Tbsp milk
Whipped Cream
  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla
Instructions
  1. Make Red Velvet cake as per package direction for 2 layers. Freeze one layer for later use. Cut the remaining layer into ½ inch cubes.
  2. Stir Boozy Berry Filling ingredients together in a small bowl. Mash down the fresh berries just a bit.
  3. Whip Cream Cheesy Sauce ingredients together in another small bowl until smooth.
  4. Whip cream, powdered sugar and vanilla in a stand mixer until stiff peaks form.
  5. Assemble in glasses as per above.
  6. Sprinkle with dark chocolate shavings.

 

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Comments

    • says

      Hi Celeste, it will totally be fine making ahead. You what the cake to absorb some of the liquid, that makes it a great trifle. I even had one left over in the fridge and it was still pretty great the next day!

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