Watermelon and Rosewater Trifle
A trifle inspired by Black Star Pastry's famous Watermelon Cake
Prep Time30 minutes mins
Cook Time15 minutes mins
Setting time4 hours hrs
Total Time4 hours hrs 45 minutes mins
Course: Dessert
Cuisine: Australian
Keyword: watermelon trifle
Servings: 6 individual trifles
Calories: 482kcal
- 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
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 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
Calories: 482kcal | Carbohydrates: 54g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 69mg | Sodium: 50mg | Potassium: 246mg | Fiber: 3g | Sugar: 44g | Vitamin A: 1042IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 1mg