LIVING
PREPARATION TIME 40 minutes,
plus setting and cooling
COOKING TIME 30 minutes
SERVES 6O200g each raspberries and
strawberries, dehulled
O1tbsp rosewater
OCrème de framboise, for drizzling
O500g good-quality vanilla custard
O300ml double cream, lightly whipped
O100g pashmak**
O75g Turkish delight, chopped
OSeeds from 1 pomegranate
O2tbsp finely chopped roasted
pistachios
ODried rose petals, to serve
FOR THE JELLY
O300ml pomegranate juice
OJuice ½ lemon
O1tsp rosewater
O125g caster sugar
O5 gelatine leaves
FOR THE SPONGE
O150g unsalted butter, softened
O150g caster sugar
O3 eggs
O1tsp vanilla extract
O150g self-raising flour
O½tsp baking powder
O100g finely ground pistachios1 The jelly will take up to 6hr to set,
so you’ll need to make it in advance.
In a bowl or jug, combine half the
pomegranate juice with lemon juice,
rosewater and 150ml water. Put other
half of juice into a small saucepan
with sugar and heat gently, stirring to
dissolve sugar. Once it has come to
a simmer, remove from heat.
2 Soak gelatine leaves in cold water
for 5min, then squeeze out excess
water. Stir gelatine into hot juice until it
has completely dissolved. Mix the two
juices together and pour through a fine
sieve into a 500ml container. Leave to
cool, then chill until set, about 4-6hr.
3 To make sponge, preheat oven to
180°C (160°C fan) mark 4. Line a
26cm square cake tin with bakingparchment. In an electric mixer fitted
with beater attachment, cream
together butter and sugar until light
and fluffy. Add eggs one at a time,
beating each one in well before
adding next, then mix in vanilla
extract. Gently fold in flour, baking
powder and ground pistachios, then
pour batter into tin and bake for
20-25min, until a skewer inserted
in centre comes out clean and dry.
Leave sponge to cool in its tin.
4 Meanwhile, combine half the
berries and the rosewater in a
small bowl and mash with a fork.
Strain berry purée into a bowl,discarding the solids. Slice
remaining strawberries and
set aside, along with remaining
raspberries, to decorate trifles.
5 Cut sponge into 2cm cubes and
divide between 6 glasses, then
drizzle with crème de framboise.
Turn out jelly, cut into cubes and
divide between glasses, then top
with custard and whipped cream.
Chill until needed. To serve, spoon
some berry purée over each trifle,
then top with pashmak, Turkish
delight, sliced strawberries,
raspberries, pomegranate seeds,
chopped pistachios and rose petals.Turkish delight trifles
with pashmak
You can find pashmak, a magical candyfloss-like spun sugar confection, at Turkish or Middle-Eastern
supermarkets – it will give your trifle a good measure of jolliness and whimsy.‘THESE ETHEREAL
TRIFLES ARE
SCENTED WITH
THE DELICATE
PERFUME OF
ROSEWATER’
Extracted from Jikoni: Proudly Inauthentic Recipes
From An Immigrant Kitchen by Ravinder Bhogal
(Bloomsbury, £26), which is available 9th JulyPH
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