Persian trifle

Makes 14 individual 240ml glasses Desserts and puddings

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Method

To make the sponge cake base, preheat the oven to 180°C/350°F/Gas 4. Line two baking trays with baking parchment. Beat the eggs and sugar in a bain-marie with an electric whisk for around five minutes, until the mixture is the consistency of a light mousse. Gently fold in the flour and lemon zest. Spread the cake mix evenly over the parchment, no more than 1cm thick. Allow to bake for 10-15 minutes, checking intermittently. The cake should be bouncy and light when touched and should remain a pale, creamy yellow. Once cooled, simply use one of the glasses as a template and cut discs from the sponge. Put these at the bottom of each glass as the base of the trifle.

Make the sake reduction by gently heating the sake in a pan with the cinnamon stick. Simmer for 5-6 minutes, adding sugar to taste, allow to cool and spoon over the sponge discs at the bottom of each glass.

For the pomegranate jelly, soak the 4 gelatine leaves in a bowl of cold water for 5 minutes (if you prefer a firmer set, use 5 leaves). Meanwhile, heat 750ml water and add the molasses, pomegranate juice and sugar. Bring to a simmer then remove from the heat and add the gin, if using. Squeeze out the excess water from the gelatine leaves and add them to the molasses mix, and whisk briskly until combined. Pour the jelly mixture over the sponge bases and allow to cool a little before placing in the fridge for at least 4 hours or ideally overnight.

To make the reduced cherries, stone and slice the cherries and heat in a pan with the molasses, allow to cook until softened but not soggy. Carefully layer the cherries over the set jelly, allowing a dessertspoon per trifle.

Begin making the cardamom custard by lightly toasting the spices in a saucepan over a medium heat. Once aromatic, add the cream and lemon zest, bring to the boil, remove from heat, cover and leave to infuse for at least 1 hour. Prepare an iced water bath in which the finished bowl of custard will cool. Return the custard to a medium heat. In a bowl, whisk the whole egg, egg yolks, honey and sugar. Once the cream is nearly boiling, pour a third of it onto the egg and sugar mixture and whisk quickly, pour this back into the saucepan of cream and return to a low heat, stirring constantly.

Cook very slowly until the custard is quite thick and coats the back of a wooden spoon. Be careful not to overcook; the custard will thicken slightly on cooling. When the custard is ready, strain it into a bowl sitting in the iced water bath, stir constantly for the next minute or so, and then from time to time until cool. Once the custard is cooled, carefully spoon over the cherries and jelly and return to the fridge.

Place a few fresh raspberries on top of the custard layer – although not essential, they add a zesty bite between the rich sweetness of the cream and custard.

Now softly whip the double cream and spoon over the set custard and raspberries. Top the trifles with roughly chopped pistachio nuts and dried rose petals for a really pretty garnish.

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