Turkish delight trifles with pashmak

Serves 6 Desserts and puddings

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Method

The jelly will take up to 6 hours to set, so make it in advance. In a bowl or jug, combine half the pomegranate juice with the lemon juice, rosewater and 150ml water. Put the other half of the juice into a small saucepan with the sugar and heat gently, stirring to dissolve the sugar. Once it has come to a simmer, remove from the heat.

Soak the gelatine leaves in cold water for 5 minutes, then squeeze out the excess water. Stir the gelatine into the hot juice until it has completely dissolved.

Mix the 2 juices together and pour through a fine sieve into a 500ml container. Leave to cool, then chill for 4-6 hours, until set.

To make the sponge, preheat the oven to 180C/160C F/Gas 4. Line a 26cm square cake tin with baking paper. In an electric mixer fitted with the beater attachment, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating each one in well before adding the next, then mix in the vanilla extract. Gently fold in the flour, baking powder and ground pistachios, then pour the batter into the tin and bake for 20-25 minutes, or until a skewer inserted in the centre comes out clean and dry. Leave the sponge to cool in its tin.

Meanwhile, combine half the berries and the rosewater in a small bowl and mash with a fork, then strain the berry purée into a bowl, discarding the solids.

Hull and slice the remaining strawberries and set aside, along with the remaining raspberries, to decorate the trifles.

Cut the sponge into 2cm cubes and divide between 6 glasses, then drizzle with the crème de framboise.

Turn out the jelly, cut into cubes and divide between the glasses, then top with custard and whipped cream and chill until needed.

To serve, spoon some of the berry purée over each trifle, then top with pashmak, Turkish delight, sliced strawberries, raspberries, pomegranate seeds, pistachios and rose petals.