Basbousa, revani, ravani – whichever name it goes by, this sugar syrup-laden semolina cake makes the perfect base for a trifle. Topped with traditional English custard, sour cherry jelly, meringue, cream and chocolate halva, this is definitely not your run-of-the-mill trifle! Start this recipe a day ahead to let the jelly set overnight. You will need a 19cm x 29cm lamington pan and a 5L glass bowl for this recipe.
Basbousa, revani, ravani – whichever name it goes by, this sugar syrup-laden semolina cake makes the perfect base for a trifle. Topped with traditional English custard, sour cherry jelly, meringue, cream and chocolate halva, this is definitely not your run-of-the-mill trifle! Start this recipe a day ahead to let the jelly set overnight. You will need a 19cm x 29cm lamington pan and a 5L glass bowl for this recipe.