Strawberry and elderflower trifle

A showstopping dessert made with only six ingredients?! This is the trifle of dreams. If you can’t find Co-op Genoa Cake, try lemon drizzle or a classic Swiss roll as the base. You could even add a splash of booze to the soaking liquid if you like!

Ingredients

Serves: 12
Ready in: 25 mins, plus chilling

• 3 x 250g packs Co-op Strawberries
• 6 tbsp elderflower cordial
• 300g Co-op Genoa Cake
• 400g Co-op Custard
• 500ml Co-op Double Cream
• 1 lemon, zested

Method

1. Trim and halve 500g of the strawberries, then put them into a bowl with 4 tbsp of the elderflower cordial. Set aside for 15 mins to macerate.
2. Cut the genoa cake into chunky cubes, then arrange in a trifle dish or large, deep bowl. Spoon the strawberries and their juices over the cake. Carefully spoon the custard over the strawberries in an even layer, then put in the fridge for 1-2 hours to set.
3. Meanwhile, whip the cream with the remaining elderflower cordial and half the lemon zest, until you have soft peaks (you can chill this until needed).
4. Once the custard has set, spoon the cream on top of the trifle, then chill again for at least 2 hours.
5. To serve, hull and halve the remaining strawberries and add to the top of the trifle, with the extra lemon zest to decorate.