#shorts Cardamom Saffron Trifle

By Ministry of Curry · 30 min

Ingredients

Instructions

1. Put 2 cups of raspberries and the sugar in a medium bowl, mix well and mash with a fork.
2. Chop 10 to 12 raspberries and freeze them in a small container for garnish.
3. In a large bowl, whisk the milk and vanilla pudding mix for 2 minutes until thickened.
4. Stir in the cardamom and saffron, then refrigerate until ready to assemble.
5. Put a layer of cake cubes on the bottom of a trifle bowl.
6. Pour the mashed raspberry mixture over the cake.
7. Spread half the pudding over the cake.
8. Place the second layer of cake on the pudding.
9. Line raspberries around the inside edge of the bowl on the cake layer, then fill the centre with raspberries.
10. Spread the remaining pudding on top and sprinkle 3 tablespoons pistachios in an even layer, starting at the edges so they show through the glass.
11. Place the third layer of cake on top. Add raspberries to the centre if you like.
12. Spread the cool whip over the top.
13. Garnish with the frozen chopped raspberries and remaining pistachios. Refrigerate for 1 to 2 hours before serving.

Summarized from Ministry of Curry's video. Watch it for the details.

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