Watermelon and Rosewater Trifle

Print Recipe

5 from 1 vote

A trifle inspired by Black Star Pastry's famous Watermelon Cake

Prep Time30

Cook Time15

Setting time4

Total Time4 45

Course: Dessert

Cuisine: Australian

Servings: individual trifles

Calories: 482kcal

Author: Libby Hakim

Ingredients

3 egg whites
90 grams almond flour
90 grams icing sugar
80 grams caster sugar
85 grams strawberry jelly crystals (1 packet Aeroplane jelly)
1 teaspoon rosewater
2 tablespoons edible dried rose petals
250 grams strawberries
1 tablespoon rosewater
2 cups cubed (approx 1cm x 1cm) watermelon
300 ml thickened cream (heavy cream)
2 tablespoons icing sugar
¼ cup pistachio kernels, roughly chopped

Instructions

Layer 1: Jelly

Slice three of the strawberries and distribute evenly among six trifle (or wine) glasses. Sprinkle 1 tablespoon of the rose petals evenly among the six glasses.
Make up jelly according to packet instructions but with 50ml less cold water (to create a thicker jelly). Also add 1 teaspoon of rosewater to the jelly mixture.
Pour ⅙ of the jelly mixture into each cup and place into the fridge to set.

Layer 2: Almond Dacquoise Cake

Grease and line (with banking paper) a standard slice tin (approx 28 x 18cm).
Pre-heat oven to 190 degrees celsius (fan-forced).
Combine almond flour and icing sugar.
Whisk egg whites until soft peaks form.
Gradually add sugar and whisk again until stiff peaks form.
Fold through almond and icing sugar mixture.
Pour into tin and bake for 15 minutes or until a light golden brown colour.
Allow to cool.
Break into pieces and then place pieces on the set jelly layer of each trifle cup.

Layer 3: Watermelon

Arrange watermelon cubes on top of the cake layer. Using the remaining 1 tablespoon of rosewater, sprinkle over the cake layer.

Layer 4: Cream

Whip cream and icing sugar until thick.
Using a piping bag, add a cream layer on top of the watermelon layer.

Layer 5: Strawberries, pistachios and rose petals

Chop remaining strawberries and add these along with pistachios and remaining rose petals as the final layer of the trifle.

Nutrition

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