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This Turkish delight trifle recipe will make you see la vie en rose

A gorgeous, fresh dessert for spring afternoons

1y ago
6.6K

The flair of spring brings with it the desire to savour light and airy desserts laced with the flavours of the season's tart fruit, whether fizzy citruses, juicy stone fruits or luscious berries. This Turkish delight trifle is an ode to spring ā€“ delicately melding together the softness of the sponge cake, the velvety richness of the cream, and the succulent sweetness of the raspberries with the glossy and syrupy rose-infused Turkish delight.

Turkish delight trifle

A creamy sponge trifle infused with rose and raspberry

Prep time4h 35min
Total time4h 35min
Serves10
CuisineAll
MealDessert

Ingredients

  • 300g madeira cake, cubed (or raspberry jam roll, sliced)
  • 85g raspberry flavoured jelly
  • 3 tsp rosewater
  • 600ml thickened cream
  • 500g mascarpone
  • 2 tbsp caster sugar
  • 400g Turkish delight, cubed
  • 750g fresh raspberries (or pomegranate arils)
  • 3 tbsp slivered pistachios (for garnish)
  • 10g dried edible rose petals (for garnish)
  • 10g Persian fairy floss (for garnish)
  • FOR THE ROSEWATER SYRUP
  • 2 tbsp caster sugar
  • 1/2 tsp rosewater

Instructions

  1. Prepare the raspberry jelly by dissolving the crystals in boiling hot water. Stir the mixture until all the crystals have fully dissolved, and then add the rosewater to the jelly mixture.
  2. Pour the jelly mixture into the base of a trifle dish and refrigerate for 4 hours to set.
  3. Prepare the rosewater syrup by combining the caster sugar with 1/2 tbsp boiling water. Stir until all the sugar has dissolved, then add in the rosewater. Allow to cool.
  4. In a large bowl, beat together the mascarpone, cream and caster sugar using an electric hand mixer, until it forms soft peaks.
  5. Carefully spread half of the cream mixture over the set jelly.
  6. Arrange 3/4 of the Turkish delight pieces and 3/4 of the raspberries over the cream layer.
  7. Place the cake pieces with the Turkish delight and raspberries.
  8. Drizzle the rosewater syrup over the cake pieces.
  9. Pour the remaining cream mixture over the cake layer.
  10. Garnish with the remaining raspberries and Turkish delight pieces, pistachio slivers, rose petals and Persian fairy floss.
  11. Serve with Turkish black tea.

Recipe by

Fatima

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Comments (10)

  • Sounds delicious

      1 year ago
  • Beautiful. I'll attempt this after I've attempted Turkish Delight.

      1 year ago
  • That looks like the most ever beautifully made created dessert of all time I have ever seen in my entire life. Looks absolutely fabulous.

      1 year ago
    • Thank you so much Billy! Iā€™m glad you like it and Iā€™d love to hear if you ever try out the recipe! šŸ˜Š

        1 year ago
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