INGREDIENTS

• 1 small honey cake, or alternately use pound cake
• 3 to 4 cooking apples, peeled, cored and sliced
• 1/4 cup apple juice or water
• 2 oz apple liqueur (optional)
• 1 fresh lemon
• 2 cups apple jello, or alternatively use apple juice and plain gelatin
• 2 cups custard or vanilla pudding
• 1 cup heavy cream
• 1 jar Joon Rose petal honey
• Fresh or dry rose petals for garnish

INSTRUCTIONS

1. Prepare the jelly per package instruction and put in fridge to set—this can be done the night before assembling the trifle. For additional flavor use 1 tablespoon of rose honey in the jelly.
2. Prepare the egg custard or the pudding per package instruction let set and cool in fridge.
3. Cook the apple slices in 1/4 cup water or apple juice plus juice of a lemon till soft, don’t overcook the apples or let them get mushy. You want to keep the shape and texture of the slices for this recipe, about 10 minutes, set aside to cool.
4. Cut the cake into large cubes or slice and lay at the bottom of the trifle bowl. Individual small serving bowls can also be used for this recipe.
5. Drizzle 2 tablespoons of Joon rose honey over the cake. Drizzle the apple liquor over the cake (optional).
6. Layer the cooked apples over the cake followed by layer of the jello and then custard.
7. Whip the heavy cream and 3 tablespoon of rose honey and top the trifle with the sweet honey whipped cream.
8. Garnish with cooked apples and fresh or dry rose petals.