Inspired by the famous Strawberry Watermelon Cake from Black Star Pastry in Sydney, I thought I would use the amazing flavours to create this delicious trifle. The layers of, subtle rose flavoured jelly, sweet strawberries, crisp watermelon, rose rented cream, followed with strawberries and grapes macerated in rose water, finally topped off with crunchy pistachio and rose petals, is simply delicious. This dessert is so simple to make and is sure to be a showstopper. I have made these trifle’s in stemless wine glasses for and individual serve, but you could double the ingredients to make a large bowl to serve at the table. Enjoy
Photography Andy Arnfield
Recipe Inspired by Christopher The, Black Star Pastry, Sydney
250g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
500g strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals
6 sheets titanium strength gelatine leaves
1/4 cup dried rose petals
1 tbs rosewater
1/4 cup sugar
1 cup strawberries
150g almond meal
150g pure icing sugar, sieved
5 egg whites
135g caster sugar
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater
Prep time 45 mins, cook 15 mins (plus cooling, macerating, chilling and setting of the jelly)
To make the rose jelly steep 1/4 cup dried rose petals in 500mls of boiled water add 1/4 cup sugar and 1 tablespoon of rose water and stir until all the sugar has dissolved. Add 6 sheets of softened titanium gelatine sheets to the liquid and stir until dissolved and allow to cool but not set.
For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
Cut dacquoise into squares to fit inside the glass you are going to serve the trifle from and cover the bottom. Now arrange a layer of strawberries to about one inch of the glass. Pour in the cooled rose jelly liquid and pop into the refrigerator until set 4 hours or over night.
Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
Now that the jelly has set pipe a layer of the rose cream into the glass and then one more layer of dacquoise. Top with the watermelon and one more layer of cream and refrigerate until firm (1-2 hours).
Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes) then carefully arrange on top of the trifle, gently pushing into cream. scatter over grapes, pistachios and petals, and serve.