Turkish Delight Trifle

When Aussie tradition meets flavours of the Middle East, you get this moreish Turkish Delight trifle. With rose water, pistachios and Persian fairy floss, this show stopping dessert will be a hit at your next dinner party.

This recipe is brought to you by Taste



  • 1 Make jelly following packet directions. Stir in rosewater. Pour jelly into base of a large, glass, 12-cup-capacity trifle dish. Refrigerate for several hours or until just set.
  • 2 For the rosewater syrup, combine caster sugar with 1 1/2 tbs boiling water, stir until dissolved. Stir in rosewater and cool.
  • 3 Using an electric mixer, beat the cream, mascarpone and caster sugar until you have soft peaks.
  • 4 Spread half the cream mixture carefully over jelly. Arrange 3/4 of the Turkish delight pieces with 3/4 of the raspberries. Cut cake into 2cm cubes and arrange over raspberries and Turkish delight layer. Sprinkle with rosewater syrup. Dollop remaining cream mixture over cake layer.
  • 5 Decorate trifle with the pistachios, remaining raspberries and Turkish delight, and Persian fairy floss.