Elderflower & berry trifle

a bowl of trifle is the perfect dessert for a summer Sunday lunch

Serves 12 Prep 30 mins plus chilling Cook 15 mins

3tbsp custard powder 2tbsp caster sugar 200ml full-fat milk 300ml elmea single 2tsp vanilla extract 500g frozen summer berries 100ml rhubarb or strawberry cordial 100ml crème de cassis 1tbsp thickening granules

250g amaretti biscuits 150ml elderflower cordial or liqueur 370g jar low-sugar strawberry conserve 200g sponge fingers 250g strawberries 600ml half-fat elmlea double 1tbsp icing sugar 2tbsp freeze-dried strawberries

mix the custard powder, sugar and 4tbsp milk in a bowl. Warm the remaining milk, elmlea single and vanilla in the microwave for 3 mins. pour over the custard paste, stir, then microwave for 4-5 mins, stirring occasionally, until smooth.

heat the berries in a pan with the cordial and cassis. add the thickening granules and cook, stirring, until the fruit is soft and the juice thick.

put the amaretti biscuits in a serving bowl. pour over half the elderflower cordial or liqueur. spoon on the jam, top with sponge fingers and pour over the remaining cordial or liqueur.

reserve three strawberries. halve the rest and arrange in the bowl. pour the berry mix into the centre. pour over the custard and chill until set.

Whip the elmlea double and icing sugar until thick enough to form soft peaks. spoon over the custard, sprinkle with freeze-dried strawberries and place reserved strawberries on the top.