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Photo of Watermelon trifle by WW

Watermelon trifle

Total Time
1 hr 40 min
30 min
1 hr 10 min
Fresh. Fruity. Creamy. This trifle has everything you need for a refreshing summer dessert!



1 medium


2 medium

Caster sugar

½ cup(s), (110g)

Almond meal

1½ cup(s), (180g)

Ground cinnamon

1 tsp

Bicarbonate of soda

½ tsp

Natural essence

2 tbs, rosewater


1000 g, (1kg) seedless, rind removed, cut into 1cm-thick slices

99% fat-free plain Greek yoghurt

500 g


1 tsp


10 piece(s), finely chopped

Fresh raspberries

125 g


  1. Place the orange in a small saucepan and add enough cold water to cover. Bring to the boil and boil for 15 minutes. Drain and repeat. Drain orange, deseed and coarsely chop flesh and skin. Using a food processor, process orange until smooth.
  2. Preheat oven to 170°C. Lightly spray a deep 20cm round (base measurement) cake tin with oil. Line base and side with baking paper.
  3. Use electric beaters to beat the eggs and sugar until pale and thick. Add the orange puree, almond meal, cinnamon and bicarbonate of soda. Fold through until just combined. Spread the mixture into the prepared tin and smooth the surface. Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Set aside for 5 minutes before turning onto a wire rack to cool completely. Using a serrated knife, cut the cake into 4 serves. Cut each serve horizontally into 3 pieces (the cake is moist so it’s easier to handle smaller pieces).
  4. Place 4 pieces of cake over the base of a 20cm round (base measurement), 1.5L-2L (6-8 cup) capacity glass serving bowl. Drizzle with third of the rosewater. Top with third of watermelon, arranging in a single layer and cutting pieces to fit. Spread with third of the yoghurt. Repeat the layers twice. Drizzle with the honey and sprinkle with the pistachio nut kernals and raspberries.


TIP: Place the round edge of the watermelon on the outside edge of the bowl.