RHUBARB, RASPBERRY AND ROSE WATER TRIFLE WITH PRALINE
SERVES 10
I love the combination of rhubarb, raspberries and rose water, but if you prefer something less floral simply substitute the rose water for vanilla extract.
FRUIT
800 grams rhubarb, washed and trimmed 2 tablespoons rose water 3 tablespoons caster sugar 2 tablespoons water 1½ cups fresh raspberries
TRIFLE
3 eggs, size 7, separated ½ cup plus 2 tablespoons caster sugar 1 teaspoon vanilla bean paste 400 grams mascarpone 500ml cream ¾ cup water ⅓ cup caster sugar 1 tablespoon rose water ¼ cup Vanilla Galliano reserved rhubarb syrup 300 grams trifle sponge
TO SERVE
Persian Fairy Floss; Praline (see recipe right)
Preheat the oven to 180°C.
2.5 litre capacity dish.
Chop the rhubarb into 5cm lengths. Put in a single layer in
