Yields: 10
Prep Time: 40 mins
Process Time: 5 mins
Total Time: 45 mins
Calories per Serving: 551
Pimm's
juice of 2 oranges
juice of 2 lemons
icing sugar, sifted
sprigs mint
cucumber, roughly chopped
Savoiardi biscuits (Italian sponge fingers)
strawberries, hulled, plus extra to garnish
strawberry jam
ready-made custard, we used Ambrosia
double cream
vanilla extract
In a small pan, mix Pimm's, orange and lemon juice, 5tbsp icing sugar, mint and cucumber. Heat gently until you see a few bubbles breaking the surface. Remove from heat and set aside to infuse for 30min. Strain into a jug (discard cucumber and mint).
Put biscuits into a shallow roasting tin in a single layer. Pour over Pimm's mixture and leave to soak for 10min. Arrange biscuits in the base of a deep, 3.5 litre (6¼ pint) trifle dish or bowl, to fit snugly. Drizzle over any remaining soaking liquid.
Slice enough hulled strawberries lengthways to make a circle of halves around the inside edge of your dish. Set aside. Roughly chop remaining hulled berries, mix with the jam and spoon over the biscuits. Add berry halves, cut-sides pressed to the glass. Pour custard over the berry layer.
In a medium mixing bowl, whip the remaining 2tbsp icing sugar, cream and vanilla extract until it holds soft peaks. Spoon on top of the custard. Top with a few strawberries to garnish and serve.
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