Jun 09 2026
Restaurants›Scully›Chef Scully's Trifle Recipe

Chef Scully's Trifle Recipe

Inspired by Scully
Time2h
Serves6

Layers of lemon poppy seed cake infused with pomegranate molasses and sumac syrup, topped with a rose-flavoured coconut disc and whipped mascarpone cream.

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Ingredients

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Trifle Components

Method

Preparation Steps

  1. 1

    Prepare the Lemon Poppy Seed Cake

    Bake a lemon poppy seed cake according to your favorite recipe or use a store-bought cake. Allow it to cool completely before assembling the trifle.

  2. 2

    Mix Pomegranate and Sumac

    In a bowl, mix the pomegranate molasses and sumac syrup. Set aside.

  3. 3

    Make the Coconut Disc

    In a bowl, combine coconut flakes and rose water. Form into a disc shape and let it dry out in the refrigerator for at least 30 minutes.

  4. 4

    Prepare the Whipped Mascarpone Cream

    In a mixing bowl, combine mascarpone cheese, heavy cream, and powdered sugar. Whip until soft peaks form.

  5. 5

    Assemble the Trifle

    In a large trifle dish, layer pieces of the lemon poppy seed cake, drizzles of the pomegranate and sumac mixture, and layers of whipped mascarpone cream. Repeat until all ingredients are used.

  6. 6

    Top with Coconut Disc

    Once assembled, place the coconut disc on top of the trifle.

  7. 7

    Chill and Serve

    Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.

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