- Slice the madeira sponge cake into 1-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 4 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. Finish the dop with a dollop of the soft whipped cream and finish with a pinch of Maldon Original Sea Salt.
Serving: 2 people
Prep Time: 15 minutes
Cook Time: No cook
Ingredients
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
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