Ingredients

The following ingredients have 4 Servings
  • 1/4 seedless watermelon, thinly sliced
  • 1/4 cup (60ml) rosewater, plus extra to drizzle
  • 1/3 cup (75g) caster sugar
  • 2 x 250g punnets strawberries, halved
  • 600ml thickened cream
  • 225g store-bought sponge cake (18cm x 13cm x 4cm)
  • 2 tablespoons almond meal
  • 10 seedless red grapes, halved
  • Slivered pistachios & dried rose petals, to serve

Instruction

  • Arrange melon on a wire rack in a single layer, sprinkle with 1 tablespoon rosewater and 2 tablespoons sugar, then stand for 30 minutes for flavours to infuse. Pat dry.
  • Meanwhile, combine berries and another 1 tablespoon rosewater in a bowl, then stand for 15 minutes to infuse.
  • Whisk the cream and remaining 2 tablespoons sugar with electric beaters until thickened. Add the remaining 1 tablespoon rosewater and whisk until soft peaks.
  • Carefully slice the cake into thirds horizontally. Place one cake layer on a serving plate and sprinkle with a little extra rosewater. Spread over one-third of the cream, sprinkle with 1 tablespoon almond meal and top with half the watermelon. Repeat layers, then top with a final layer of cake and cream. Press grapes and strawberries into the cream, then garnish with pistachios and dried rose petals.