Beetroot Jelly Red Velvet Trifle

Beetroot Jelly Red Velvet Trifle

I’ll be honest, I’m not a huge fan of traditional dark Christmas cake.  After a full on lunch & dinner, the last thing I want to partake in is a huge slice of Christmas Cake full of dried fruit.  Plus all that dried fruit can have rather .. ummm… interesting affects on one’s stomach 😛

I prefer the lighter Christmas dessert of trifle, which is usually made with jelly, custard, sponge cake and a bit of booze :P, but this is my version for this year.  I’ve used a ready made red velvet cake, which cut down on my prep time, and made a beetroot jelly out of prepackaged beetroot which I received from Leaderbrand.  You can of course, bake a red velvet cake & cook up your own beetroot, but I’m not one to complain when someone’s done the hard work for me 😛

I know the beetroot jelly is a somewhat unusual idea, but you honestly don’t notice it under all that cake & cream, and you have the added bonus of getting some great nutrients into the kids 🙂



  • 1x Red Velvet Cake
  • 1 bottle (300ml) cream
  • 2 teaspoons icing sugar (to taste)
  • 250g Leader Brand Prepackaged Beetroot
  • 1/2 cup cold water
  • 8g Agar Agar (or the equivalent in gelatin)
  • 1/2 cup white sugar
  • 1 and 1/4 cups cold water



  • Making the Beetroot Jelly:
    • Place beetroot and ½ cup water into a blender and blend until smooth. Keep aside.
    • Place agar agar into a saucepan. Add water and stir to dissolve the agar agar.
    • Place the saucepan on stovetop on a medium setting and bring the contents to a very gentle boil.
    • Stir continuously. When the agar agar has dissolved completely, add the sugar.
    • Stir to dissolve the sugar. Again bring to a gentle boil.
    • Add the beetroot and continue stirring. Do not boil.
    • Pour into flat rectangular mould – I just used a tempered glass food storage container.
    • Allow to set.
    • Once set, cut into smaller pieces.  Set aside some of the beetroot jelly to decorate the top of the trifle.
  • In a seperate bowl, break the red velvet cake into smaller pieces.
  • In another bowl, whip the cream and icing sugar until it forms peaks.  Set some aside to decorate the top of the trifle.
  • In a large glass bowl or a trifle bowl, add in a layer of red velvet cake.
  • Add whipped cream on top of this.
  • Add a layer of beetroot jelly.
  • Repeat layering until all the red velvet cake, beetroot jelly & cream is gone.
  • Add on the cream that you set aside to decorate the top & sprinkle over the leftover beetroot jelly.
  • Serve cold & the same day, as the red colouring from the red velvet cake & beetroot jelly may run into the cream 🙂


Enjoy 🙂



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