Rooh Afza Trifle
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.
Equipment
- 9x11" 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
This trifle can be assembled in a large glass trifle bowl or any deep serving dish you have at home. The recipe can easily be scaled up or down depending on the size of your dish.
Ladyfingers absorb liquid quickly, so dip them for only a few seconds. Over-soaking will make them too soft and difficult to layer.
While the trifle can be served after a few hours, letting it rest overnight in the refrigerator allows the flavors to meld together well and improves the overall texture.
Use an offset spatula or the back of a spoon to spread each layer evenly so the trifle looks neat when served.
Tip text
This trifle can be stored covered in the fridge for up to 3 days.