RHUBARB, RASPBERRY AND ROSE WATER TRIFLE WITH PRALINE

I love the combination of rhubarb, raspberries and rose water, but if you prefer something less floral simply substitute the rose water for vanilla extract. 800 grams rhubarb, washed and trimmed

2 tablespoons rose water 3 tablespoons caster sugar 2 tablespoons water 1½ cups fresh raspberries 3 eggs, size 7, separated

½ cup plus 2 tablespoons caster sugar

1 teaspoon vanilla bean paste

400 grams mascarpone 500ml cream ¾ cup water ⅓ cup caster sugar 1 tablespoon rose water ¼ cup Vanilla Galliano reserved rhubarb syrup 300 grams trifle sponge Persian Fairy Floss; Praline (see recipe); Preheat the oven to 180˚C. 2.5 litre capacity dish.

FRUIT: Chop the rhubarb into 5cm lengths. Put in a single layer in a roasting pan and sprinkle with rose water, sugar and water. Roast for 15-20 minutes, until soft but not mushy. Fold through raspberries and leave to cool in the pan then drain off the rhubarb juices.

TRIFLE: In a mixer, whisk the egg yolks, ½ cup sugar and the vanilla bean paste until really thick and pale, for about 5 minutes. Add the mascarpone and beat to combine.

In a separate bowl whisk two of the egg whites with the remaining 2 tablespoons of sugar until they hold soft peaks. Whip 200ml of the cream to soft peaks. Gently fold the egg whites into the egg yolk mixture, then fold in the cream.

Put the water, sugar and rose water in a small pot and bring to the boil. Simmer for 5 minutes, remove from heat and pour into a jug to cool. Once it has cooled a little, add the Vanilla Galliano and the reserved rhubarb juices from the roast rhubarb. Slice the trifle sponge into fingers.

Line the base the dish with trifle fingers, then spoon over ½ of the rose water liqueur syrup. Place a layer of rhubarb and raspberries on top. Plop a layer of mascarpone custard on top and smooth out then repeat with another layer of trifle fingers, the remaining liqueur syrup, rhubarb, raspberries and custard. Cover with cling film and chill at least 8 hours or overnight. Just before serving whip the remaining cream and fully cover the final mascarpone custard layer.

Top with Persian Fairy Floss and the crushed Praline. SERVES 10