These Mini Trifles Make the Perfect Summer Treat
We're in the midst of Wimbledon season, so get the strawberries and cream out this weekend
- 300g Madeira sponge cake
- 350g strawberries, hulled and chopped
- 2 tbsp elderflower cordial
- 1 tbsp lemon juice
- 200g lemon yoghurt
- 50g mascarpone
- 100ml double cream
- 1 tsp icing sugar
- 1 tsp vanilla bean paste
- Pinch of Maldon Original Sea Salt
Slice the Madeira sponge cake into one-inch slices. Then use a cookie cutter which is the same diameter as the glass or jar you intend to layer your trifle in and cut out four circles of sponge. Set aside.
In a small bowl mix together the elderflower cordial and lemon juice. In another bowl mix together the lemon yoghurt and mascarpone and set aside.
Finally add the icing sugar to a bowl along with the icing sugar and vanilla bean paste and then lightly whip until it forms soft peaks.
Now you can assemble your mini trifles. Start adding one layer of sponge to the base of each glass. Use a pastry brush to brush over some of the elderflower lemon syrup. Then add some of the lemon mascarpone yoghurt, followed by a layer of the chopped strawberries. Then repeat the layers again. Top with a dollop of the soft whipped cream and finish with a pinch of Maldon Original Sea Salt.
