Red Velvet Trifles

Ensure all ingredients are at room temperature.

In a separate bowl, mix flour, cocoa powder, and baking powder until homogeneous.

Add food coloring to milk and stir.

Beat eggs with sugar until fluffy and light.

Add milk mixture and vegetable oil, mixing gently with upward strokes.

Add the sifted dry mixture in 2-3 additions, mixing carefully without overmixing to preserve airiness.

The batter should be airy, smooth, lump-free, and bright red.

Pour into an 18cm diameter pan and bake in a preheated oven at 160°C for 35-40 minutes.

Soak gelatin in water and let it swell.

Blend strawberries and strain through a sieve to remove seeds.

Add sugar mixed with cornstarch to the puree.

Bring to a boil while stirring constantly, cook for 1-2 minutes, then remove from heat.

Dissolve the swelled gelatin and add to the puree.

Cool to room temperature and refrigerate until fully set.

Combine cream cheese, heavy cream, and powdered sugar in a bowl.

Whip with a mixer until fluffy and homogeneous.

Crumble the baked and cooled biscuit into the bottom of serving glasses.

Add a layer of strawberry confit.

Top with a layer of cream.

Repeat layers as desired.

Chill in the refrigerator before serving.

Do not overmix the batter to keep it airy.

All ingredients should be at room temperature for best results.