Angelic Lychee Rose Cream Trifle

Laduree Ispahan

Chrysanthemum bubble tea, strawberry lavender doughnuts, lychee rose Ispahans… What can I say? I just fancy floral flavors in my food. In fact, ever since having a Laduree Ispahan in Paris last summer, lychee and rose has been one of my favorite flavor combinations. But for those like me who want a much simpler way to get that flavor combo without the fuss of making macaron shells (or flying to Paris!), let me present:

Makes 8 servings 

Ingredients:

• 1 box of angel food cake mix (plus 1 1/4 cup water as stated on box)
• 16 fresh lychees
• 8 oz lite cool whip
• 1-2 tsp rose water (depending on how rosy you’re feeling)
• 1 drop red food color

Directions:

1. Prepare and bake angel food cake as instructed on the box. Let cool before cutting into cubes.

Chemistry in baking oohhh aahhh

1. Peel and pit lychees into sizable segments.

Beautiful fresh lychees

1. Mix together cool whip, rose water, and food color.

Took a bit of searching, but finally found it at Whole Foods!

1. Assemble trifle in layers starting with the angel food cake cubes, followed by a rose cream layer, and topped with fresh lychee. Repeat as many times as your vessel dictates (you’ll probably end up with extra angel food cake).

Enjoy and meanwhile take some time to stop and smell the roses. ^_^