Description
A rich and festive Rasmalai Trifle layered with soft sponge cake, saffron infused custard, creamy whipped cream, and chopped pistachios. A beautiful no bake dessert that blends traditional flavors with a modern layered twist.
Ingredients
Units
Scale
- 10 rasmalai pieces, gently squeezed and chopped
- 3 cups sponge cake, cubed
- 3 cups whole milk
- 1 1/2 cups heavy cream
- 1/3 cup sugar
- 1/4 cup pistachios, chopped
- 1/4 teaspoon saffron strands, soaked in 1 tablespoon warm milk
- 1/2 teaspoon cardamom powder
- 3 tablespoons vanilla custard powder
Instructions
- In a saucepan, heat 3 cups whole milk and 1/3 cup sugar over medium heat.
- In a small bowl, mix vanilla custard powder with 3 tablespoons of milk to form a smooth paste.
- Pour the custard paste into the warm milk and cook, stirring continuously, until thickened.
- Add soaked saffron and cardamom powder. Stir well and allow the custard to cool completely.
- In a separate bowl, whip heavy cream until soft peaks form.
- Place a layer of sponge cake cubes at the bottom of a large glass bowl. Lightly drizzle a few tablespoons of rasmalai milk over the cake.
- Add a layer of chopped rasmalai pieces over the cake.
- Spread a layer of saffron custard over the rasmalai.
- Add a layer of whipped cream and sprinkle chopped pistachios on top.
- Repeat the layers until all ingredients are used, finishing with whipped cream and pistachios on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Allow the custard to cool completely before layering to prevent melting the cream.
- Do not oversoak the sponge cake to maintain structure.
- Chill thoroughly for clean and defined layers.
- For extra flavor, add a few drops of rose water to the custard.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 75 mg