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Gooseberry and Elderflower Trifle with meringues

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Gooseberry Compote

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500g gooseberries

100g sugar

50ml elderflower cordial

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Top and tail the gooseberries – cut off the tops with a knife or kitchen scissors.

Wash well and place in a pan with the sugar and cordial.

Simmer gently until the gooseberries are soft and cool.

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Elderflower Custard

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4 egg yolks

75g castor sugar

2 tablespoons cornflour

200ml whole milk

50ml elderflower cordial

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Scald the milk in a pan.

Whisk the egg yolks with the sugar and cornflour.

Pour over the hot milk and return to the pan. Stir constantly until the mixture thickens then pour back into a clean bowl and whisk. Add the cordial and cover the surface with cling and cool.

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Meringues

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2 egg whites ( freeze the two leftovers)

75g castor sugar

75g icing sugar

1 teaspoon vinegar

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Whisk the egg whites in a clean bowl to stiff peaks.

Add the castor sugar in 3 increments, whisking constantly.

Fold in the icing sugar and whisk for a minute. Whisk in the vinegar.

Set your oven to 100oc and line two trays with parchment paper.

Spoon or pipe small swirls and bake for 1 hour.

Turn off oven and allow to cool in the oven.

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To Assemble -

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Fold 200ml of thick Greek yoghurt or 200ml of lightly whipped cream into the custard.

Layer in a big bowl or individual glasses with the compote. Top with the meringues and serve.

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