There's no better way to welcome summer than with our Trifle Pudding Jar. Red velvet cake, topped with chocolate scrolls, mango, peach, and pineapples. We did say summer in a jar. Didn't we?
For Red Velvet sponge
Red velvet premix - 500gm
water - 250ml
Oil - 125ml
For custard mixture - 200gm
Milk - 500ml
Vanilla eggless custard powder -25gm
Sugar - 50gm
Cream cheese -50gm
White chocolate ganache - 50gm
Whipped cream -1500gm
For vanilla sponge mixture
Vanilla eggless sponge mix - 500gm
Water - 200ml
Canned mangoes - 500gm
Dark chocolate shavings - 100gm
Canned cherries - 30gm
Prepare a jar dessert by baking a red velvet sponge and eggless vanilla sponge.
Make a pastry cream, cool it and fold cheese, white chocolate ganache and add whipped cream to it.
Layer the base with vanilla eggless sponge and add chopped chunks of peach, pineapple and de-stoned cherries.
Top upto halfway with the custard cream mixture.
Layer the red velvet sponge and add a thin layer of cream again and garnish with cranberries, black currants and almond flakes.