A TRIFLE fabulous

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

220 grams plain flour
3 tablespoons caster sugar
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: Line a sieve with 2 pieces of cheesecloth set over a bowl. Line a baking tray with baking paper.

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

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