Middle Eastern-inspired trifle

Middle Eastern-inspired trifle

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  • 6-8
  • Easy
  • 1½ hours
  • 30 minutes assembly time

This trifle is infused with flavours of rose, cardamom, saffron and pistachio. These flavours give the trifle a distinct Middle Eastern twist.


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

Cooking Instructions

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.

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Photographer: Jan Ras
Production: Abigail Donnelly
Recipes: Saadiyah Hendricks
Food assistant: Bianca Strydom

Saadiyah Hendricks Recipe by: Saadiyah Hendricks
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Saadiyah is a full-time working mom of two girls with a deep passion for all things baking and food. She made her first pot of food at the age of 10 and, with a growing curiosity for experimenting with different bakes, flavours and dishes, started documenting her food journey and sharing recipes on her blog Sadie’s Bubble of Yum 10 years ago.

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