Cyrus Todiwala and Tony Singh – The Incredible Spice Men – served up a delicious rosewater with strawberries trifle on Saturday Kitchen.

The ingredients for the strawberry jelly: 750g strawberries, 50g caster sugar, 4 leaves gelatine and rosewater, to taste.

For the crème pâtissière: 3 free-range egg yolks, 50g caster sugar, 1 tbsp flour, 1½ tbsp cornflour, 310ml milk and 1 tsp vanilla extract.

For the sponge: 225g unsalted butter, softened, plus extra for greasing, 225g caster sugar, 4 free-range eggs, whisked, 3 drops orange extract and 225g self-raising flour, sifted.

For the rose cream: 250ml double cream, 1½ tsp rosewater and 5 tbsp strawberry jam.

For the garnish: 2 free-range egg whites and 25g caster sugar.

To serve: 1 punnet strawberries, hulled and halved, 1–2 pink roses, preferably organic.