STRAWBERRY, CHERRY AND GIN SHORTCAKE TRIFLE

This dessert does require some effort but it is totally worth it. Trifle is best assembled a few hours in advance so the shortcake can soak up some of the delicious juices from the macerated fruit.

STRAWBERRY GIN JELLY

500 grams fresh or frozen strawberries, trimmed, halved

170 grams caster sugar

30ml lemon juice

1 teaspoon vanilla extract

7 gold-grade gelatine leaves

115ml gin

SHORTCAKE

3 tablespoons

220 grams caster plain sugar flour

1½ teaspoons baking powder

¼ teaspoon salt

85 grams chilled butter, cubed

2 large egg yolks, size 7

½ cup cream, plus 2 tablespoons

1 teaspoon vanilla extract

1 tablespoon raw sugar

CUSTARD

350ml milk

1 teaspoon vanilla extract

75 grams caster sugar

2 large egg yolks, size 7

2 tablespoons cornflour

MACERATED FRUIT

250 grams strawberries, trimmed, halved

200 grams cherries, halved, pitted

2 tablespoons caster sugar

1 teaspoon vanilla extract

1 tablespoon gin

TO ASSEMBLE

375 grams full-fat Greek yoghurt 300ml cream, whipped

3 tablespoons icing sugar

60 grams good-quality shortbread biscuits, crumbled

50 grams slivered almonds, toasted

EQUIPMENT: a bowl. Line a Line baking a sieve tray with with 2 baking pieces paper. of cheesecloth set over

JELLY: a saucepan Place with the 750ml strawberries, water. Bring sugar, to lemon a simmer juice and and cook vanilla for in 15-20 flavour. minutes, Gently mash or until the the strawberries liquid has taken but don’t on the break strawberry them up completely.

Tip fruit into then the pour sieve the and liquid let the through juice fresh drain cheesecloth. through. Discard the

Place the gelatine leaves in a bowl of cold water and let stand for 2 minutes, or until softened. Squeeze out the excess water then add the leaves to the hot strawberry liquid along with the gin, and stir until dissolved.

Pour into the base of the trifle bowl and refrigerate for 6 hours or overnight.

SHORTCAKE: Preheat the oven to 175°C.

In a large bowl or a food processor, mix together the flour, caster sugar, baking powder and salt. Add the butter and cut into the dry ingredients with a pastry cutter or process by pulsing multiple times until the butter is crumbled through.

In a separate bowl, whisk together the egg yolks, ½ cup of cream and the vanilla extract. Add to the flour mixture and mix until just combined.

Using a large ice cream scoop, dump 6 large spoonfuls of dough onto the baking tray equal distances apart. Chill for 30 minutes.

Brush the tops of the shortcake with the remaining 2 tablespoons cream and sprinkle over the raw sugar. Bake for 18-22 minutes, or until cooked through.

CUSTARD: Combine the milk, vanilla extract and half of the caster sugar in a large saucepan and bring to a simmer.

In a heatproof bowl, whisk together the remaining sugar, egg yolks and cornflour.

Once the milk is hot, pour half of it into the egg mixture and whisk until well combined. Pour the egg mixture back into saucepan and whisk continuously until thickened. Remove from the heat, pour into a heatproof bowl and set aside to cool. Once cool, cover and refrigerate until you are ready to assemble.

MACERATED FRUIT: Half an hour before you plan to assemble the trifle, combine the fruit, sugar, vanilla extract and gin and set aside at room temperature to soften.

TO ASSEMBLE: Whisk together the Greek yoghurt, cream and icing sugar until soft peaks form.

Top the jelly with layers of custard, macerated fruit, broken up chunks of shortcake, whipped cream mixture, crumbled shortbread and toasted almonds. Refrigerate for 2-3 hours

before serving. SERVES 10-12