Watermelon and Rosewater Trifle

Layer 1: Jelly

1. Slice three of the strawberries and distribute evenly among six trifle (or wine) glasses. Sprinkle 1 tablespoon of the rose petals evenly among the six glasses.
2. Make up jelly according to packet instructions but with 50ml less cold water (to create a thicker jelly). Also add 1 teaspoon of rosewater to the jelly mixture.
3. Pour ⅙ of the jelly mixture into each cup and place into the fridge to set.

Layer 2: Almond Dacquoise Cake

1. Grease and line (with banking paper) a standard slice tin (approx 28 x 18cm).
2. Pre-heat oven to 190 degrees celsius (fan-forced).
3. Combine almond flour and icing sugar.
4. Whisk egg whites until soft peaks form.
5. Gradually add sugar and whisk again until stiff peaks form.
6. Fold through almond and icing sugar mixture.
7. Pour into tin and bake for 15 minutes or until a light golden brown colour.
8. Allow to cool.
9. Break into pieces and then place pieces on the set jelly layer of each trifle cup.

Layer 3: Watermelon

1. Arrange watermelon cubes on top of the cake layer. Using the remaining 1 tablespoon of rosewater, sprinkle over the cake layer.

Layer 4: Cream

1. Whip cream and icing sugar until thick.
2. Using a piping bag, add a cream layer on top of the watermelon layer.

Layer 5: Strawberries, pistachios and rose petals

1. Chop remaining strawberries and add these along with pistachios and remaining rose petals as the final layer of the trifle.