Trifle is clearly something we are making every year for Christmas and binge eat ridiculously for the next couple of days! I think if I would make a trifle every month if I can 😀
So another year and another trifle, something different this year tho. Turkish delight festive trifle, thats the flavour profile for this years. Rose water, sweet and subtle. In my trifle there is no such thing as too many layers and too much custard. Layers of raspberry and rose water jelly, pistachio sponge, rose petal jam, saffron infused sweet custard and orange blossom whipped cream. Homemade Turkish delight on top
Yes, it is a lot of work. I am not going to say oh you know this is easy peasy stuff. First of all I generally start it the day before I want to serve it basically. Turkish delight is from Epicurious. Obviously I was not looking to mess up the first time i was trying it. Therefore, I did sorta kinda followed the recipe as they said. However I have a couple of things as tips I would say to make it easier when you try it. I halved the recipe, it works just fine.
Raspberry and Rose Jelly, I used the raspberry Jello. You can make jello from scratch, but there are too many elements anyways. It is always ok to use ready to use things if you do not want to make from scratch. Also I used a store brought rose petal jelly, you can use raspberry jam instead too!
These are the layers in this Turkish Delight Festive Trifle recipe:
- Raspberry and rose jelly
- Pistachio sponge
- Rose petal jelly
- Saffron and Vanilla infused Custard
- Orange Blossom Whipped Cream
- Fresh raspberries
- Homemade /store bought Turkish Delight
Turkish Delight Festive Trifle
Raspberry & rose Jelly, Saffron & Vanilla custard, Pistachio Sponge, Rose Jam and Orange Blossom cream topped with Turkish delight and Raspberries
Ingredients
Saffron and Vanilla Custard
- 300 ml Heavy/ Whipping Cream 1¼ cup
- 600 ml Whole milk or half and half 2½ cup
- 6 L Egg Yolks
- 3 tbsp Corn Starch/flour
- 50 gm Granulated Sugar ½ cup
- 2 tsp Vanilla extract
- 1 Pinch Saffron
Raspberry and Rose Jelly
- 3 Packs Raspberry Jello
- 100 gm Raspberries
- 3-4 tsp Rose Water
Pistachio Sponge (Quarter cookie sheet / 9 in × 13 in)
- 115 gm Unsalted Butter 1 Stick
- 60 ml Canola oil ¼ cup
- 150 gm Granulated Sugar ¾ cup
- 3 XL Eggs
- 50 gm Roasted Chopped Pistachio
- 180 gm All purpose Flour 1½ cup
- 2 tsp Baking powder
Orange Blossom Whipped Cream
- 360 ml Heavy Cream/ Whipping Cream 1½ cup
- 3 tbsp Icing sugar
- 2 tsp Orange Blossom Water
Turkish Delight (Homemade / Store bought)
Rose Petal Jam (store bought) or Raspberry Jam - 120 gm / ½ cup
Raspberries (Garnish)
Edible gold leaf (optional)
Instructions
Saffron and Vanilla Custard
This makes a big portion and it will seem like way too much for the dish. You can keep aside some and spoon over as you eat as well. you can also make cut the recipe to ¾ portion. (I would suggest make the whole thing tho :D)
In a heavy bottom pan, heat the milk and cream until it reaches boiling point.In a large bowl, add the egg yolks, corn flour/ starch and sugar. Whisk until its thoroughly mixed.
Pour the hot milk slowly and whisk simultaneously so that the yolks do not cook and you temper it.
Add the milk and egg mixture back on low heat and whisking constantly. Whisk until the custard starts to thicken (170°F/ 76°C).
Add the vanilla and whisk. Take off the heat, pour in a bowl.
Add the pinch of saffron give it a whisk. Cover the top with a cling film so it does not form a skin on top.
Let it chill overnight in the refrigerator until ready to use.
Raspberry and Rose Jelly
Follow the instruction on the jello packet, add rose water to the mix.
Pour the 2 pack portion of jello in the trifle dish for the base. Let it cool to room temperature, add a few raspberries.
Pour the remaining portion in a plastic container. Let it both chill in the refrigerator until ready to assemble the trifle.
Pistachio Sponge (Quarter cookie sheet / 9 in × 13 in)
Preheat the oven to 180°C/ 350°F. Grease and line the cookie tray with parchment.
Add the butter and sugar in a bowl. Using a hand mixer or a stand mixer fitted with paddle attachment cream the butter and sugar until pale and fluffy. Add and beat one egg at a time.
Sift the dry ingredients (flour, baking powder) and mix on low speed. Fold in the chopped pistachios. Do not over mix the batter.
Pour the batter into the prepared pan and bake for 25 minutes. Once baked, let it cool on a cooling rack.
Once its room temperature, cut using 2 and 1 inch round cookie cutters. You can just break small pieces or cut squares really.
Store in an airtight bag/ container until ready for assembly.
Orange Blossom Whipped Cream
In a large bowl, add the whipping cream. Using the hand held mixer or stand mixer with a whisk attachment. Whisk the cream until stiff peaks are formed.
Add the icing sugar and orange blossom water and whisk for a 30 seconds to a minute.Set aside and chill until needed for assembly (make this more sort of just before assembly).
Rose petal Jam /Raspberry jam
Add a tsp or 2 of warm water to the jam. Just mix enough so it is easy to spoon over.
Assembly of the trifle
In your trifle dish, you already have the raspberry & rose jelly set. Add a layer of pistachio cake pieces on top of the jelly layer.
Spoon over half of jam on the cake layer, add a few raspberries (either cut in half or whole).
Spoon over custard. It is also fine if its little runny, its all ok haha.
Add the saved up portion of raspberry and rose jelly. Add the cake layer again and jam.
Fill up with the rest of the custard (as mentioned you don't have to add it all in the dish).
Add the dollops of orange blossom whipped cream on top.
Garnish with Turkish delight, Raspberries and edible gold leaf.
Add extra Turkish delights as you dish (it has an amazing flavour and texture when mixed with custard).
It stays upto 2 days in the refrigerator (if you can stop eating!)
Recipe Notes
I will not be posting the recipe of Turkish delight, I did add the link and will post a few notes.
- Prep the sugar syrup ingredients and the cornstarch mixture ingredients in 2 separate pans (use a light coloured or steel so you can see the colour change)
- Start heating the corn starch mixture when sugar syrup is around 220°F /104°C on the candy thermometer.
- The corn starch mixture will take longer than 2-3 minutes on medium, also keep close eye and keep whisking. It can quickly get lumpy.
- I did half a batch and I let it heat up for about 20-25 minutes, the colour change might not be so clear as the honey makes the mixture a pale amber colour.
- You will feel the texture change as you mix it with a spatula. I added the flavoring, colour and nuts (Used only about 50 gm chopped nuts and 2 tsp of rose water) just before taking off heat.
- Don't skim out on the dusting mixture (corn starch and icing sugar).
- Don't forget to oil the knife!
If you looking for more inspiration :
Happy Baking and Happy New Year
xx