Strawberry & Elderflower Trifle

Annabel's Strawberries and Elderflower Trifle


For The Custard

  • 600ml double cream
  • 1 vanilla pod (seeds scraped)
  • 4 large egg yolks
  • 1 tbsp cornflour
  • 50ml elderflower cordial
  • 2 tbsp golden caster sugar

For The Base

  • 350ml ginger wine
  • 3 sheets leaf gelatine
  • 200g lemon drizzle cake

For The Strawberry Layer

  • 4000g Annabel’s Deliciously British strawberries
  • 3 tbsp golden caster sugar
  • 1 tbsp balsamic vinegar

For The Topping

  • 600ml double cream
  • 1 tsp vanilla bean paste
  • 50g icing sugar
  • Ginger biscuits, crushed



For the custard, heat the double cream and vanilla in a medium saucepan and bring to the boil. Whisk together the egg yolks, cornflour, elderflower cordial and sugar in a bowl, then pour in the hot vanilla cream. Pour into a clean pan and set over a low-medium heat for 5-6 mins until thick and glossy. Pass through a fine sieve into a bowl and leave to cool.


Put the wine and gelatine in a separate pan, heat gently to dissolve, then pass through another fine sieve into a jug and leave to cool slightly.


Put the lemon drizzle cake in a trifle or serving dish, pour over the jelly and place in the fridge for 1 hr to set. Once set, pour the custard onto the trifle base and leave it to set in the fridge overnight.


The next day, place the strawberries (halved and hulled), caster sugar and balsamic vinegar in a mixing bowl, toss them together and leave in the fridge to marinate for at least 1 hr. Then, spoon the strawberries on top of the custard, along with the balsamic juices.


Whisk the double cream, vanilla and icing sugar together, then spoon on top of the trifle. To serve, crumble over the ginger biscuits.