TRIFLE WITH A MIDDLE EASTERN TWIST

“This trifle is infused with flavours of rose, cardamom, saffron and pistachio.”

Serves 6 to 8

EASY

GREAT VALUE

Preparation: 1½ hours, plus 30 minutes’ assembly time water 1 cup sugar 200 g rose-water 1T

Woolworths fresh custard 1 litre saffron a pinch whipping cream 2 cups icing sugar 1T ground cardamom 1t strawberries 1 x 250 g punnet, sliced Woolworths Madeira butter cake loaf 1 x 260 g, sliced shelled pistachios 100 g, chopped, to garnish pesticide-free dried or fresh rose petals, to garnish (optional)

1 Bring the water and sugar to a simmer over a medium-high heat, swirling the pan occasionally until the sugar has dissolved completely. Remove from the heat, stir in the rose-water and set aside to cool completely. 2 Pour the custard into a bowl, then stir in the saffron and set aside for at least an hour to infuse. 3 Whip the cream, icing sugar and cardamom until soft peaks form. In a separate bowl, mix the strawberries into the cooled rose syrup and set aside. 4 To assemble, layer the cakes slices to cover the base of the bowl. Spoon over the rose syrup and strawberries to create a layer. Spoon over the custard and top with the cardamom cream. Garnish with the pistachios and rose petals.