March 30, 2026

Turkish Delight Trifle

Serves:

Cooking Time:

< 90 min

Ingredients:

Jelly:
1 strawberry jelly powder
225 ml boiling water
225 ml cold water
1 green jelly powder
225 ml boiling water
225 ml cold water

Pastry cream:
450 ml full cream milk
1 vanilla pod
split
100 g white sugar
30 g corn flour
4 large eggs yolks, room temperature
30 ml butter, room temperature

Turkish delight cream:
60 ml LANCEWOOD® Double Cream Vanilla Yoghurt
540 ml cream

To assemble:
8 Tinkies
chocolate chips
Turkish Delight squares

Method

Jelly:

In a large bowl add the red jelly powder.
Pour in 225ml boiling water and stir until the sugar has dissolved.
Then pour in the cold water and stir again until all combined.
Pour the jelly into a trifle dish and allow it to set for 4-5 hours to overnight.
The jelly needs to be very firm so when you add the second layer of jelly, it won’t bleed into the red layer.
Repeat the process for the green jelly as well.

Pastry cream:

Add the milk and vanilla bean into a saucepan and allow the milk to steam on a medium heat setting.
It shouldn’t boil.
Remove from the heat and set aside for now.
In a separate bowl, whisk the sugar, corn starch and egg yolks until light and fluffy. About 2 minutes.
Pour 4 tablespoon of the milk into the egg yolk mixture and whisk to combine.
This will temper the yolks so they don’t curdle.
Then add the yolk mixture into the pot and whisk well.
Place the pot back on the stove on a medium heat and whisk continuously.
Whisk until the pastry cream starts to form big bubbles that pop.
This is when you know it is cooked well.
Place the pastry cream in a clean bowl, and cover with cling film. Make sure the cling film touches the pastry cream to prevent a layer from forming on it.
Let it cool and place in the fridge until needed.

Vanilla Delight cream: