10 mins
5 mins
4 Servings
4.9★
Cut the vanilla sponge into small cubes. These will form the base layer of your trifle.
Cut the gulab jamuns into halves or quarters for easier layering.
In serving glasses, layer sponge cubes, whipped cream, and gulab jamuns. Repeat layers.
Top with chopped pistachios and rose petals. Serve chilled.
Drizzle some gulab jamun syrup over the sponge for extra moisture and flavor.
Refrigerate for 1-2 hours before serving for the best taste and texture.
Add pistachios and rose petals just before serving for a fresh look.
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