Watermelon and Rosewater Trifle

This Watermelon and Rosewater Trifle creation is inspired by Black Star Pastry's Insta-famous Watermelon Cake.

I've followed their unbeatable combination of watermelon, strawberries, cream, almond dacquoise cake and rosewater – and added a strawberry rosewater jelly layer. As you can see, it's transformed here from cake to trifle quite nicely.

If you know and love the popular Watermelon Cake, you're sure to love this festive trifle.

And if you've never sampled Black Star Pastry's Watermelon Cake, well you're missing out. But you don't need to any longer. Follow this recipe and get set for something wonderful. This amazing flavour combination is out of this world.

Making these pretty and festive trifles

This recipe makes six individual trifle desserts. You could easily convert the recipe to make just one larger trifle bowl, though.

So, let's make this trifle layer by layer.

I'll go over the basics here and leave the quantities and precise method for the recipe card which you can find at the bottom of the post.

To start, you'll need six small trifle bowls. Large wine glasses make a good substitute if you don't have trifle bowls.

First layer: strawberry rosewater jelly

Use a few of your strawberries in the first layer, thinly sliced, and some of the rose petals. Pour over the jelly mixture (to which you've added some rosewater) and place into the fridge to set.

Second layer: almond dacquoise cake

This is an easy and quick cake to whip up.

You start by beating the egg whites and then adding sugar while you continue to beat until stiff peaks form. Yes, like making meringue.

Fold in the almond flour (make sure it's almond flour rather than the courser almond meal) and icing sugar and then bake until a golden colour.

Once cool, break up the cake and add it as your second trifle layer.

Third layer: watermelon cubes

This layer is easy! Add the watermelon cubes and then sprinkle with remaining rosewater.

Fourth layer: cream

Whip up your cream with a little icing sugar and pipe it into the glasses as the next layer.

Fifth layer: chopped strawberries, pistachios and rose petals.

Finally, chop up the remaining strawberries and add these, along with the pistachios and rose petals, as the finaly lovely layer of your trifles.

Store these in the fridge and enjoy them within a couple of days.

Love your trifles?

You might like to try our other trifle recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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