Red Velvet Trifles

Whisk the eggs together with the sugar and salt.

Add the milk and vegetable oil, mix well, then fold in the dry ingredients to make the batter.

Mix in the food coloring until the batter is a vibrant red shade.

Preheat the oven in advance to 170°C (340°F).

Spread the batter evenly onto a silicone baking mat or parchment paper and bake until a toothpick inserted comes out clean.

Let the baked sponge cake cool completely before using.

Bring the berries or fruit puree and sugar to a boil.

Dissolve the starch in water, stir it into the boiling mixture, and simmer for about a minute until thickened.

Allow to cool before using.

Whip all chilled cream ingredients together until smooth and stiff.