Melt the cornflour with a bit of cold milk in pan. Add the rest of the milk, the cream, the orange blossom and the sugar. Stir to dissolve then bring slowly to the boil stirring constantly to avoid lumps. Allow to boil for 20 seconds whilst stirring and then remove from heat. Whilst still warm pour into a squeeze bottle and cool in refrigerator.
For Berry Syrup:
Place berries and sugar in pan over medium heat. Stir till sugar melts. Add the lemon juice and orange liquor. Cook for 10 minutes. Remove from heat. Cool and store in refrigerator.
The garnish for the trifle can be anything you want that is sweet and middle eastern. At Taboon we use a type of Baklava and crushed pistachios but small cubes of Turkish Delight or simply chopped fresh dates would also be delicious.
Use a glass for best presentation (Martini glass, Tulip glass, cocktail glass etc) the idea being is to see the layers and colours of the dessert. Place a piece of chosen garnish in bottom of glass. Squeeze Malabi Cream into glass in a criss-cross motion until glass is just under half full. Spoon a few spoons of berry syrup over Malabi and then squeeze more Malabi into glass in same criss-cross motion filling glass until ¾ full. Place garnish on top and sprinkle with crushed pistachios.