2 x 250g blocks cream cheese, chopped, at room temperature
½ cup icing sugar mixture
2 teaspoon finely grated lemon rind
600ml tub thickened cream
900g tub double thick French vanilla custard
3 x 125g punnets fresh raspberries
¼ cup caster sugar
2 x 400g ready-made Red Velvet Cakes (see Tip)
¼ cup sweet sherry
1 teaspoon vanilla essence
Beat cream cheese, icing sugar and rind in a large bowl of an electric mixer until smooth. Add 1 cup of the cream. Beat until thick. Using a wire whisk, fold in custard.
Reserve ½ punnet raspberries for decoration. Place remaining raspberries and caster sugar in medium bowl. Mash with a fork until coarsely crushed.
Cut cakes into 2cm thick slices. Lay slices flat on a chopping board, then cut into 2cm wide pieces. Wrap three pieces of cake in plastic wrap. Refrigerate for decoration.
To assemble, arrange half the cake pieces around edge and over base of a glass trifle dish (14-16 cup capacity). Sprinkle with half the sherry.
Spoon over half the raspberry mixture, then half the custard mixture. Repeat layering with remaining cake, sherry, raspberry and custard mixtures. Cover. Refrigerate overnight.
To serve, beat remaining cream with vanilla in a small bowl of an electric mixer until soft peaks form. Dollop heaped tablespoons over trifle. Crumble reserved cake pieces over top. Sprinkle with reserved raspberries.