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watermelon and rosewater trifles
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5 from 1 vote

Watermelon and Rosewater Trifle

A trifle inspired by Black Star Pastry's famous Watermelon Cake
Prep Time30 minutes
Cook Time15 minutes
Setting time4 hours
Total Time4 hours 45 minutes
Course: Dessert
Cuisine: Australian
Servings: 6 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.
    first layer of trifle

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.
    almond cake for trifle
  • 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

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