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Strawberry, Pimms and Elderflower Trifle

Maria's version of a traditional trifle combining some of the best elements of an English summer - strawberries, Pimms and elderflower.


  • 5 sheets leaf gelatine, soaked in cold water

  • 300ml / 10 fl oz lemonade

  • 75ml / 3 fl oz dry ginger ale

  • 300ml / 10 fl oz Pimms

  • 1 lemon, juice only

  • 600g / 1 lb 5 oz Strawberries, hulled and quartered

  • 80ml / 3 fl oz elderflower cordial

  • 200g / 7 oz Madeira cake, cut into 1cm slices

  • 150g / 5 ½ oz Greek yogurt

  • 300g / 10 ½ oz mascarpone cheese

  • 60g / 2 oz icing sugar


  • 1.

    Heat half the lemonade in a saucepan until almost boiling and remove from the heat. Squeeze out the gelatine and stir into the hot lemonade. Keep stirring until dissolved.

  • 2.

    Pour in the remaining lemonade, the ginger ale, 250ml of the Pimms and the lemon juice. Strain through a sieve and leave to cool.

  • 3.

    In a bowl, drizzle the strawberries with 20ml of the elderflower cordial, 50ml of Pimms and half of the icing sugar.

  • 4.

    Lay a slice of Madeira cake at the bottom of 6 glasses. Distribute half the strawberries evenly on top and pour over the cooled Pimms mixture. Chill in the fridge for about 3 hours, or until the jelly has set.

  • 5.

    Once the jelly is set, make the cream by whisking together the yogurt, mascarpone, 60ml of elderflower cordial and the other half of the icing sugar, until thick.

  • 6.

    Spoon the remaining strawberries over the jelly, top with the elderflower cream and serve chilled. Garnish with a whole strawberry if desired.

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