Name: Strawberry & elderflower trifle
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: British
Ingredients: 600ml pot double cream; 1 vanilla pod seeds scraped; 4 large egg yolks; 1 tbsp cornflour; 50ml elderflower cordial; 2 tbsp golden caster sugar; 350ml ginger wine; 3 sheets leaf gelatine soaked in cold water for 5 mins; 200g lemon drizzle cake broken into small chunks; 400g punnet of strawberries hulled and halved; 3 tbsp golden caster sugar; 1 tbsp balsamic vinegar; 600ml double cream; 1 tsp vanilla bean paste; 50g icing sugar; a few ginger biscuits crushed; 1 tsp lemon thyme leaves

Strawberry & elderflower trifle

The plumpest, ripest strawberries make up this classic summer trifle with ginger jelly and a lemon drizzle cake base

45 min total 30 min prep 15 min cook 12 704 cal

Instructions

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1 For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the eggs, cornflour, cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.
2 Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.
3 Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave to set in the fridge overnight.
4 The next day, put the strawberries, caster sugar and vinegar in a mixing bowl, toss together and leave in the fridge for 1 hr or so. Spoon the strawberries on top of the custard, along with the balsamic juices.
5 Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the biscuits and scatter with thyme.