A quick and simple trifle with layers of Rooh Afza-soaked ladyfinger biscuits, Rooh Afza whipped cream, strawberry jam, pistachios, and more that’s perfect for Eid and Iftar.
Trifles have always been one of my favorite desserts. They carry a sense of nostalgia with them, and this trifle takes that feeling to a whole new level, with flavors of Rooh Afza that are sure to bring back fond memories for everyone.
It’s the perfect Eid dessert because, by looks and taste, it’s an absolute showstopper, but effort-wise? Bare minimum. Is that not the perfect combination?
The trifle is made with six layers: Rooh Afza milk-soaked ladyfinger biscuits, strawberry jam, Rooh Afza whipped cream, chopped pistachios, strawberry Swiss roll cakes, and sweet whipped cream swirled with Rooh Afza to finish.
The best part? There’s no baking involved, and you really only have to make two of the layers yourself; everything else can be store-bought.
Let’s get into the details of the recipe.
PS: Love Rooh Afza? Try these desserts!
Rooh Afza Whipped Cream
The Rooh Afza whipped cream layer adds a creamy and delicious touch to the trifle, and it’s one of the only two elements that you have to make. Make sure you’re using good-quality whipped cream that whips well.
Here are the steps for making the Rooh Afza whipped cream.
- In a bowl, add the liquid whipping cream and Rooh Afza syrup and whip on high speed with an electric mixer until the cream forms medium peaks. Don’t overmix, as we want the texture to be smooth and creamy.
Sweet Whipped Cream
Instead of creating two layers of the Rooh Afza whipped cream, this layer has one layer of plain sweetened whipped cream to balance out the flavors and sweetness. This is the only other element you have to make for the trifle.
Here are the steps for making the sweet whipped cream.
- In a bowl, add the liquid whipping cream, icing sugar, and vanilla essence and whip on high speed with an electric mixer until the cream forms medium peaks.
Assembly
This trifle can be assembled in a large glass serving dish of any shape. You can easily increase or decrease the recipe to fit your dish size. I highly recommend letting the trifle chill overnight for the flavors to settle properly.
Here are the steps for assembling the Rooh Afza trifle.
- Mix the milk and Rooh Afza in a shallow bowl until combined, then dip each ladyfinger biscuit in it for a few seconds and place it on the base of the serving dish. Do not soak for long,, or the biscuits will become soggy and may break. Continue until the base is covered with the soaked biscuits.
- Spread the strawberry jam evenly on top of the ladyfinger biscuits with an offset spatula.
- Top the jam layer with the Rooh Afza cream, spread it evenly, and sprinkle finely chopped pistachios on top.
- Slice the store-bought strawberry Swiss roll cakes into thin pieces and create a layer on top of the pistachios.
- Finish with a layer of the sweet whipped cream, then add a few drops of Rooh Afza syrup on top and swirl it in.
- Cover the trifle and let it chill for 4-6 hours, or overnight, and serve cold.
If you’re looking for a quick and simple low-effort recipe that will impress everyone during festivities, this Rooh Afza trifle is exactly what you need!
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Rooh Afza Trifle
Equipment
- 9×11" serving dish
- Electric mixer with whisk attachment
- Offset spatula
Ingredients
Rooh Afza Whipped Cream
- 300 ml liquid whipping cream
- 75 ml Rooh Afza
Sweet Whipped Cream
- 200 ml liquid whipping cream
- 50 grams icing sugar
- 1 tsp vanilla essence
Assembly
- 100 ml full-fat milk
- 20 ml Rooh Afza
- 100 grams ladyfinger biscuits
- 200 grams strawberry jam
- 20 grams pistachios finely chopped
- 4 strawberry Swiss roll cakes thinly sliced
- 2 tsps Rooh Afza for swirling on top
Instructions
Rooh Afza Whipped Cream
- In a mixing bowl, whip the liquid whipping cream and Rooh Afza syrup on high speed until the cream thickens and forms medium peaks.
Sweet Whipped Cream
- Add the liquid whipping cream, icing sugar, and vanilla essence to a bowl, and whip on high speed until the mixture becomes thick and holds medium peaks
Assembly
- Stir together the milk and Rooh Afza syrup in a shallow bowl
- Quickly dip each ladyfinger biscuit into the mixture and arrange them in a single layer at the bottom of your serving dish.
- Spread an even layer of strawberry jam over the soaked biscuits.
- Spoon the Rooh Afza whipped cream over the jam and smooth it out evenly. Sprinkle chopped pistachios on top.
- Slice the strawberry Swiss roll into thin rounds and arrange them over the pistachio layer.
- Finish with a layer of sweet whipped cream. Add a few drops of Rooh Afza syrup on top and gently swirl it through the cream for a marbled effect.
- Cover and refrigerate the trifle for at least 4-6 hours, or ideally overnight, before serving.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
