A Recipe for World Gin Day – not to be ‘trifled’ with!

STRAWBERRY, GIN & ELDERFLOWER TRIFLE

Serves 8–10

INGREDIENTS

For the strawberries
• 500g fresh strawberries, hulled and sliced
• 3 tablespoons gin
• 2 tablespoons elderflower cordial
• 1 tablespoon caster sugar

For the sponge layer
• 1 ready-made madeira cake or sponge cake, cut into slices
• 4 tablespoons gin
• 2 tablespoons elderflower cordial

For the custard
• 500ml ready-made custard (for those short on time – or make your own)

For the cream topping
• 300ml thickened cream
• 1 tablespoon icing sugar

To decorate
• Fresh strawberries
• Mint leaves
• A few edible flowers (optional)

METHOD

  1. Place the sliced strawberries into a bowl. Add the gin, elderflower cordial and caster sugar. Stir gently and leave for 30 minutes to allow the flavours to develop.
  2. Arrange the sponge slices in the base of a large glass trifle bowl.
  3. Mix the gin and elderflower cordial together and drizzle evenly over the sponge.
  4. Spoon over half of the strawberry mixture, including some of the juices.
  5. Pour the custard over the strawberries and spread evenly.
  6. Add the remaining strawberries.
  7. Whip the cream with the icing sugar until soft peaks form.
  8. Spoon or pipe the cream over the trifle.
  9. Decorate with fresh strawberries, mint leaves and edible flowers if desired.
  10. Chill for at least two hours before serving.

SERVIING SUGGESTION

Serve well chilled in the garden, preferably with sunshine, good company and absolutely no discussion about work deadlines – the perfect accompaniment for watching the start of the Wimbledon Tennis Tournament…