Vimto Aysh El saraya 

8 portions
Creation time - 5h 30min


For the first layer:

• 6 tender slices of white toast.
• 1 cup of Vimto Cordial

For the Muhalabiya:

• 3 ¾ cups of milk
• 6 tbsp of Vimto Cordial
• ¼ cup of corn starch
• 1 tsp of rose water

For Garnishing:

• 2x400g pack of kashta cream
• 2 tbsp of Vimto Cordial
• Crushed pistachio


For the first layer:

• With a knife, cut the edges of the toast slices.
• Pour Vimto Cordial into a plate.
• Dip the toast into Vimto Cordial for a second on each side then stack it on a serving tray with a diameter of 30*23 cm.

For the Muhalabiya:

• In a saucepan mix milk, Vimto Cordial and corn starch until completely dissolved.
• Place the saucepan over a medium heat and stir until the mixture thickens.
• When it boils, turn off the heat and add the rose water. Leave the Muhalabiya to cool slightly at room temperature, then pour it over the toast layer.
• Put the tray in the refrigerator until the Muhalabiya layer is firm.
• Put the amount of one pack of kashta cream in a pastry bag.
• In a bowl, mix the remaining amount of cream with Vimto Cordial and put the mixture in a second pastry bag.
• Decorate the surface of the dessert alternately with white cream and kashta cream with Vimto Cordial.
• Add red berries and sprinkle pistachios on top.
• Serve the dessert on your table.

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