Watermelon & Rose Trifle Recipe | Trifle Recipes by Aeroplane Jelly
The delicate rose flavours elevate the watermelon and create subtle Turkish delight notes in this stunning trifle.
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Cooking tools:
- Trifle bowl
- Cookie cutter
- Hand mixer
- Skewer
- Cake pan
- Cooling rack
- Saucepan
- Mixing bowl
- Cutting board
- Chef's knife
- Plastic wrap
- Paper towel
- Measuring cup
- Measuring spoon
- Spoon
- Stove
- Kettle
- Refrigerator
Ingredients
- 2 x 85 g packets Aeroplane Original Watermelon Flavour Jelly
- ¾ cup (165 g) caster sugar
- ¾ cup (180 mL) water (or rosé wine)
- 1 tbsp rosewater, or to taste
- pink food colouring
- ¼ seedless (approx. 1½ kg) watermelon, thinly sliced
- 2 x 250 g punnets strawberries, quartered
- 30 red seedless grapes, halved
- 600 ml thickened cream
- 250 g marscapone
- ¼ cup (60g) caster sugar
- 450 g store-bought double sponge cake (2 x 18cm x 13cm x 4cm)
- 2 tbsps (20g) slivered pistachios, divided
- dried rose petals, to serve (optional)
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