Summer cup trifle

Preparation

Zest and juice the limes. Soaked in cold water the gelatine leaves. Whip the whipping cream into soft peaks.

Method

1. 1 Heat the oven to 180°C/160°C fan/gas 4.
2. 2 Toss the pecans in the maple syrup, spread on a baking tray and bake for 8 minutes.
3. 3 Leave to cool, then chop.
4. 4 Reserve 8 strawberries, and hull and slice the rest.
5. 5 Mix half the strawberry slices with 2 tbsp Summer Cup, icing sugar and 1 tsp lime zest.
6. 6 Leave to macerate at room temperature for 1 hour.
7. 7 To make the jelly, heat the remaining strawberry slices in a pan with 150ml water, caster sugar and 2 tbsp Summer Cup.
8. 8 Bring to the boil, then simmer for 6 minutes.
9. 9 Blend until smooth, then pass through a sieve.
10. 10 Add the remaining Summer Cup, lime juice and soaked gelatine leaves.
11. 11 Stir well and cool to room temperature.
12. 12 Cut the Swiss roll into 1cm slices, halve, then divide among 8 martini glasses. Spoon over a little of the strawberry juice, then cover with strawberry slices.
13. 13 Divide the jelly among the glasses, then set in the fridge.
14. 14 Divide the custard among the glasses, followed by the whipped cream.
15. 15 Then sprinkle with the pecans and lime zest, and top with a whole strawberry.