“Red Velvet Trifle with Cream Cheese Mascarpone Fluff”

Seems like we wait for a holiday or special occasion to make certain foods.Why is that? When you get the taste for something it should be enjoyed when the craving hits. That’s how I feel about my Red Velvet Trifle with Cream Cheese Mascarpone Fluff. One decadent dessert meant to be enjoyed anytime and especially when entertaining.

Red velvet is a Southern classic is not only to be served at Christmas and Valentine’s Day. What about Super Bowl Sunday? Perfect because it can be made ahead of time, refrigerated until ready to serve. Let your guests just dig into this heavenly dessert.

Red Velvet Trifle with Cream Cheese Mascarpone Fluff

Boy, do I mean heavenly. Supreme decadence, dreamy and creamy is all I think of when I make a trifle. I made this trifle one Christmas and my family raved over it. Everyone went back for seconds because it’s irresistible.

Red Velvet Trifle with Cream Cheese Mascarpone Fluff

Another reason to make this dessert is because it’s a rather large dessert and can be made ahead of time. Just keep the trifle refrigerated until ready to serve. I happen to like it better when the trifle sits a while. I usually let it stand at room temperature about 20 minutes before serving. You can also make mini trifles for individual servings.

Red Velvet Trifle with Cream Cheese Mascarpone Fluff

The trifle is super easy which starts by baking the red velvet cake. Let the cake cool completely before cutting into cubes. While letting the cake cool, make the cream cheese mascarpone filling. However, make the fluff last. Now you’re ready to assemble.

Red Velvet Trifle with Cream Cheese Mascarpone Fluff

To assemble the trifle, place cubes of cake in a trifle bowl or large clear bowl. Alternate with cream cheese filling, chopped pecans if desired, cake, and fluff. Continue layering as needed or desired ending with fluff. I like to sprinkle top with cake crumbs. Viola! An easy dessert for any time a sweet craving hits you. I love this dessert and have no doubt you will to. It’s truly a family favorite. Go ahead, you be the judge and “Go 49ers”.

 

Red Velvet Trifle with Cream Cheese Mascarpone Fluff

Red Velvet Cake:

2 1/2 cups unbleached all-purpose flour

1 1/2 cups extra fine granulated sugar

2 T. unsweetened cocoa powder

1 t. baking soda

1 t. fine sea salt

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 T. liquid red food coloring

1 1/2 t. distilled white vinegar

1 t. pure vanilla extract

Cream Cheese Mascarpone Fluff:

4 oz. cream cheese, softened

4 oz. mascarpone, softened

1/2 cup (1 stick) unsalted butter, softened

1 cup confectioners’ sugar

1 t. pure vanilla extract

Marshmallow Whipped Cream:

1 cup heavy whipping cream

1/4 cup confectioners’ sugar

1 t. pure vanilla extract

1 – 7.5 oz. jar marshmallow fluff

Toasted crushed pecans, optional

 

For cake: Heat oven to 350 degrees. Spray a 13×9-inch baking pay with non-stick cooking spray and set aside.

In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Using another mixing bowl, whisk together vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla until combined.

Slowly whisk in dry ingredients into wet ingredients until just combined yet batter is smooth.

Pour batter into prepared pan and bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool cake completely then cut into 1-inch cubes.

For fluff: Using bowl of stand mixer, beat cream cheese, mascarpone, and butter until light and fluffy, about 4 to 5 minutes, scraping down sided as necessary. Add in confectioners’ sugar and vanilla and incorporate starting on low speed then increasing to high speed until light and fluffy.

For whipped cream: In bowl of stand mixer, beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Add in marshmallow fluff and beat until soft peaks form.

To assemble trifle, using a trifle dish or large glass serving bowl, lay in a single layer of cake, the top with alternating layers of mascarpone fluff, pecans if desired, more cake, and whipped cream. Repeat layers as necessary or desired. The trifle can be assembled ahead of time and refrigerated until ready to serve.

Enjoy!