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.

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.

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.

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).

Add a tsp or 2 of warm water to the jam. Just mix enough so it is easy to spoon over.

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!)