The Great Australian Bake Off

Delicate rose and lychee flavours come together in this sugar-free trifle.


  • 40g agar agar

  • Raspberry jelly

  • 400g raspberry

  • 80g stevia

  • 15g gelatine

  • Lychee jelly

  • 350g lychee

  • 80g stevia

  • 10g gelatine

  • Almond dacquoise

  • 600g almond meal

  • 600g coconut sugar

  • 660g egg white

  • Rosewater cream

  • 1200g thickened cream

  • 8 tbsp rosewater

  • 120g stevia

  • Soft pink food colour gel

  • Presentation

  • Edible large rose petal

  • Gold leaf


  • For raspberry jelly:

  • 1.

    Boil all ingredients, pour into trifle dish and chill in fridge for one hour.

  • For lychee jelly:

  • 1.

    Boil all ingredients, pour into a shallow dish and chill in fridge.

  • For almond dacquoise:

  • 1.

    Beat egg white and coconut sugar until stiff peaks and fold in almond meal. Spread mixture in a baking tray then bake at 180°C for 15 minutes/until the centre is firm.

  • For rosewater cream:

  • 1.

    Beat thickened cream, sweetener and rosewater until soft peaks. Colour with pink food colouring.

  • To assemble:

  • 1.

    Take trifle dish with raspberry jelly out of the fridge. Put a layer of rosewater cream, followed by almond dacquoise, then another layer of rosewater cream. Cut lychee jelly into cubes, place them evenly into rosewater cream. Add another layer of almond dacquoise, then another layer of rosewater cream. Top with raspberries, red rose petal and gold leaf.


*This recipe has not been edited or tested by the Bake Off Food Department

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