Baklawa Trifle

Method

• 1)

  Preheat the oven to 180°C

• 2)

  Chop the pistachios and walnuts and mix them with 2 tbsp sugar.

• 3)

  Cut the phyllo sheets into shapes that fit your serving dish.

• 4)

  Make two piles of about 8 sheets each, layering each sheet with melted butter and sprinkling some of the nut mixture between the layers.

• 5)

  Bake for 15-20 minutes, until golden and crisp. Set aside to cool.

• 6)

  To make the sugar syrup, combine sugar and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.

• 7)

  Add honey and let it simmer for 3-4 minutes until slightly thickened.

• 8)

  Remove from heat and stir in rose water. Let it cool.

• 9)

  To make the cream, beat the mascarpone with orange blossom water and ground mastic then whisk the cold whipping cream until soft peaks form.

• 10)

  To assemble, place a layer of cake at the bottom of the serving dish and drizzle with some sugar syrup.

• 11)

  Spread a generous layer of the orange blossom cream over the cake.

• 12)

  Add a handful of raspberries and a sprinkle of chopped nuts.

• 13)

  Place one crispy baklawa layer on top.

• 14)

  Repeat the layers—cake, syrup, cream, raspberries, nuts—then top with the second baklawa layer.

• 15)

  Drizzle sugar syrup over the top. Sprinkle with chopped nuts. Garnish with dried roses.

• 16)

  Keep in fridge.