To Make and Assemble the Trifle

1. In a large mixer bowl, beat softened cream cheese until smooth.
2. Add the sugar and cocoa and mix until well combined.
3. Add red food color, vinegar and vanilla extract. Mix until well combined.
4. With the mixer running, slowly add the buttermilk, and mix until well combined. Set aside.
5. In a large mixer bowl, add 3 cups (720ml) of heavy whipping cream and 1 1/2 cups (173g) of powdered sugar. Whip on high speed until stiff peaks form.
6. Carefully fold about 2 1/2 cups of the whipped cream into the red velvet mixture. Set the rest of the whipped cream to the side.
7. Pour the milk into a separate small bowl.
8. Begin dipping shortbread stars into the milk for 1-2 seconds and add them to the bottom of a large trifle dish. Continue dipping and placing the shortbread until it has formed an even layer on the bottom of the dish.
9. Place a few additional shortbread stars around the inside of the dish, so that they face outward and can be seen nicely.
10. Top the shortbread with half of the red velvet mixture.
11. Top the red velvet mixture with half of the remaining whipped cream.
12. Repeat another layer of milk-dipped shortbread stars with a ring of stars facing outward. Cover with another layer of the remaining red velvet mixture and remaining whipped cream.

To Decorate the Trifle

1. Add the remaining 1/2 cup of heavy whipping cream and 1/4 cup of powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form.
2. Set aside a small amount of whipped cream and color it green. Color the remaining whipped cream red.
3. Fill a piping bag with the red whipped cream and pipe flowers onto the top of the trifle (I used Wilton tip 366). Then add the gold pearl sprinkles to the center.
4. Fill another piping bag with the green whipped cream and pipe the leaves around the flowers (I used Wilton tip 352). Finish off the decorations with a light sprinkling of white sanding sugar.
5. Refrigerate until ready to serve, at least 5-6 hours. Can be made the night before and refrigerated overnight.