Ingredients
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
Method
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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.
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Reserve ½ punnet raspberries for decoration. Place remaining raspberries and caster sugar in medium bowl. Mash with a fork until coarsely crushed.
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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.
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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.
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Spoon over half the raspberry mixture, then half the custard mixture. Repeat layering with remaining cake, sherry, raspberry and custard mixtures. Cover. Refrigerate overnight.
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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.
