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Decedant layers of sparkling jelly, soft pillows of cream and pistachio crumb makes this dessert a stand-out at any occasion. This dessert looks so pretty, and the fragrance of the apricot, cinnamon and lavender is to die for. With the addition of locally baked cinnamon scroll, this trifle will appeal to the whole crowd.

Serves 6-8


  • 660ml sparkling apple juice - try New Leaf Orchard juices

  • Powdered gelatine - follow packet instructions to set the apple juice

  • 2kg apricots, halved stone removed -try Guadagnino Orchards

  • ¼ cup honey - try Blackwood Honey

  • 1 cinnamon quill

  • 750g mascarpone

  • ¼ cup icing sugar, sifted

  • 1 tsp vanilla powder

  • 750ml fresh pouring cream - try Bannister Downs

  • 1 cup Amaretto liqueur

  • 6 cinnamon scrolls, sliced horizontally into four

  • 300g pistachio, coarsely chopped into crumbs

  • 20-30 stems of fresh lavender, foraged from the garden, flowers torn and stems discarded

  • Optional

  • Fresh honeycomb

  • Eddible Blooms


  1. Make jelly ahead of time, by combining gelatine and half of the apple juice in a pan over low heat, and gently stir to dissolve gelatine. Add remaining apple juice and refrigerate until set (4 hours to overnight).

  2. Pre-heat oven to 180°C.

  3. Place apricots cut side down on a lined roasting tray. Drizzle over honey, cinnamon quill and ¼ cup water.

  4. Roast apricots for 10 minutes or until soft but still holding together. Allow to cool.

  5. Reserve roasting juices.

  6. Using electric beaters, prepare the mascarpone layer by whipping pouring cream until soft peaks form.

  7. Add icing sugar, vanilla powder and mascarpone and continue whipping until stiff peaks form.

  8. Refrigerate until required.

  9. Combine Amaretto with roasted honey juices and 3 tablespoons of water and soak cinnamon scroll slices.


  1. Layer the trifle to make the most of mingling the flavours.

  2. Start with a layer of cream.

  3. Sprinkle a generous dusting of pistachio crumbs and lavender .

  4. Gently layer half the soaked scrollson top of the cream.

  5. Add a generous layer of roasted apricots, reserving only a few for garnish on top.

  6. Follow this with more cream and pistachio lavender crumb.

  7. Add a second layer of Amaretto soaked scroll.

  8. Follow with a generous layer of sparkling apple juice jelly.

  9. Finish with cream on top.

  10. Garnish with remaining pistachio lavender crumb, reserved roasted apricots, resh honeycomb and edible blooms should you wish.


  • Trifle is a gift to time-poor people, each element can be made in advance, and in fact, the flavours develop and improve over days.

  • Jelly can be made 5 days in advance.

  • The apricots can be roasted 5 days in advance and kept refrigerated in their honey roasting juices

  • Cream can be whipped and kept covered and refrigerated 2 days in advance, just give another quick whip just before assembling the trifle.

  • The cinnamon scrolls will soak up the liquid better if they are a bit stale, so buy these a few days in advance too.

As featured in the book A Local Table II by Kate Flower Food. Recipe and Styling Kate Flower Food. Images by Harriet Harcourt and Nick Thake Photography.


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