Supplies
- 1 cup Pimm's, plus a dash
- Juice and zest of 2 lemon and 2 oranges
- 2/3 cup confectioner's sugar
- Bunch of mint
- 1/4 cucumber, sliced
- 7 ounces ladyfingers (1 package)
- 1/3 cup strawberry jam
- 4 cups strawberries
- 2 1/2 cups heavy cream
- 2 1/2 cups vanilla custard
Steps
- Mix together the Pimm's, confectioner's sugar, citrus juices, half of the mint and the cucumber in a bowl.
- Blast in microwave for 30 seconds at a time until the sugar is melted.
- Leave to infuse for as long as you can, then strain.
- Stick two ladyfingers together with strawberry jam.
- Dip into the juices, then arrange ladyfingers around the sides and bottom of a trifle dish.
- Repeat with remaining ladyfingers. Pour the rest of the syrup over the top and leave it to soak.
- Slice some of the strawberries in half lengthways, and place them in a circle around the dish above the layer of ladyfingers.
- Chop up the rest of the strawberries and place them on top.
- Pour the custard over the berry layer.
- Blend the heavy cream and a dash of Pimm's until soft peaks form.
- Top the trifle with the whipped cream.
- Pick off small mint leaves and pop them on top to garnish.
- Chill in the fridge for 3 hours before serving.