Chef Scully's Trifle Recipe
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
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.
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.
Prepare the Whipped Mascarpone Cream
In a mixing bowl, combine mascarpone cheese, heavy cream, and powdered sugar. Whip until soft peaks form.
Top with Coconut Disc
Once assembled, place the coconut disc on top of the trifle.
Chill and Serve
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld together.