Gluten Free Bread

You don't have to miss out on bread just because you're gluten free

Gluten Free Pancakes

Just add water, shake, and pan fry!

Vegan Burgers

Store for up to 2 years and just pop it out when you need a quick meal!

Red velvet, Mascarpone and Chocolate Trifle Recipe

Serves 4 people

For the cake:

  • 90g YesYouCan Red Velvet Cupcake Mix
  • 60g unsalted butter
  • 1 egg
  • 1 tsp vanilla essence

For the custard:

  • 140ml milk
  • 60ml thickened cream
  • Zest of one lemon
  • 30g YesYouCan¬†Vanilla Cupcake Mix
  • 15 sugar
  • 40g mascarpone

 For the chocolate ganache:

  • 150g dark chocolate
  • 150g thickened cream

 

Method:

  • For the ganache melt the butter and cream together over a double boiler and set aside. Don‚Äôt put it in the fridge since it would start setting in a cold environment.
  • For the cake, preheat your oven to 180 degree Celsius, then melt the butter and whisk it with the egg and vanilla essence.
  • Fold in the sifted red velvet cake mix into this mixture and combine to form a batter. The batter would be quite thick and strong, add 10ml of room temperature water to this and whisk.
  • Pour this out in any baking dish, preferably a baking tray. This cake is going to be broken into smaller pieces later on so the shape of the tray/cake will not affect the dessert.
  • Bake this for 10 minutes at 180 degree Celsius. This could take more/less time depending on your baking tray. To know the cake is ready, insert a wooden skewer diagonally in the centre. If it comes out clean, the cake is done.
  • For the custard, in a saucepan combine all the ingredients and stir it on medium high heat till it starts to thicken. Strain this and let it cool down just a little. Fold in your mascarpone and pour it into the glass you wish to set the trifle in.
  • For the assembly, break down the cooled cake into smaller pieces with your hands so that it resembles a crumble.
  • Add a thick layer of the red velvet crumbs on top of the custard and then pour the ganache on top or drop with a spoon. Top with toasted almonds and set in the refrigerator for 20 minutes!

 

https://www.yesyoucan.net.au/products/multi-grain-bread

YesYouCan Red Velvet Cupcake Mix

Search our shop