Apricot Trifle With Pistachio And Rosewater Recipe

Cooking Directions

• STEP 1.Prepare the apricot compote by simmering dried apricots, sugar, rosewater, and water until the fruits are soft and the liquid has thickened.
• STEP 2.In a trifle dish or individual serving glasses, layer sponge cake, apricot compote, and whipped cream.
• STEP 3.Repeat the layers until all the ingredients are used, ending with a layer of whipped cream.
• STEP 4.Garnish the trifle with crushed pistachios and rose petals, if desired.
• STEP 5.Chill the trifle in the refrigerator for at least 2 hours before serving.
• STEP 6.Serve the Apricot Trifle with Pistachio and Rosewater as a stunning and delicious dessert.

Cooking Tips

• You can use store-bought sponge cake or make your own.
• Feel free to add other fruits or nuts to the trifle for added flavor and texture.
• Make sure to chill the trifle for at least 2 hours to allow the flavors to meld together.

Storage and Serving

• Store the Apricot Trifle with Pistachio and Rosewater in the refrigerator for up to 2 days.
• Serve the trifle chilled and garnish with additional crushed pistachios and rose petals, if desired.
• Enjoy this beautiful and delicious dessert with family and friends!