Turkish Delight Trifle

Jelly:

Pastry cream:

Turkish delight cream:

To assemble:

Jelly:
In a large bowl add the red jelly powder.

Pour in 225ml boiling water and stir until the sugar has dissolved. 

Then pour in the cold water and stir again until all combined. 

Pour the jelly into a trifle dish and allow it to set for 4-5 hours to overnight. 

Th jelly needs to be very firm so when you add the second layer of jelly, it won’t bleed into the red layer. 

Repeat the process for the green jelly as well. 

Pastry cream:
Add the milk and vanilla bean into a saucepan and allow the milk to steam on a medium heat setting.

It shouldn’t boil.

Remove from the heat and set aside for now. 

In a separate bowl, whisk the sugar, corn starch and egg yolks until light and fluffy. About 2 minutes. 

Pour 4 tablespoon of the milk into the egg yolk mixture and whisk to combine. 

This will temper the yolks so they don’t curdle. 

Then add the yolk mixture into the pot and whisk well. 

Place the pot back on the stove on a medium heat and whisk continuously. 

Whisk until the pastry cream starts to form big bubbles that pop. 

This is when you know it is cooked well. 

Place the pastry cream in a clean bowl, and cover with cling film. Make sure the cling film touches the pastry cream to prevent a layer from forming on it. 

Let it cool and place in the fridge until needed. 

Turkish Delight cream:
Whisk the cream by hand or using a stand mixer on high speed for 4-5 minutes.

Once stiff peaks form, add in the Turkish Delight yoghurt.

Fold it in gently. 

To assemble:
Pipe or spoon the pastry cream on top of the last layer of jelly. 

Then cut your Twinkies and place a nice and even layer on top of that. 

Add the Turkish Delight cream on top. 

Sprinkle chopped Turkish delight pieces and chocolate chips and enjoy!