Gooseberry trifle with cassis and elderflower recipes

Photograph: Jonathan Lovekin

I use cassis, the blackcurrant liqueur, to soak the sponge biscuit base of this trifle, but you could use something more traditional if that is what you have. A medium dry sherry perhaps, or sweet white wine or marsala.

Serves 4
amaretti or sponge fingers 100g
creme de cassis 125ml
dessert gooseberries 300g
water 75ml
double cream 230ml
elderflower cordial 1 tbsp

To finish
dessert gooseberries 150g
elderflower cordial 2 tbsp

Unwrap and crumble the amaretti into large, rough pieces, pushing them into the base of a deep 20cm dish. Spoon over the creme de cassis, pressing the amaretti down so they soak up as much as possible. If you are using sponge fingers then break them into short lengths and trickle the creme de cassis over.

Place a large mixing bowl in the fridge to chill. You will need it for whipping the cream later.

Top and tail the 300g of gooseberries and put them in a stainless steel saucepan with the water. You need no sugar. Bring to the boil, then lower the heat and let them cook down to an opaque, pink-green slush.

Tip the gooseberries over the amaretti base and smooth over the surface with a spoon. Cool, then refrigerate.

Pour the cream into the chilled bowl and whisk until thick, stopping well before it can stand in peaks; the cream should barely hold its shape. Fold in the elderflower cordial and refrigerate.

To decorate, top and tail the remaining gooseberries and slice them in half. Put them in a small pan, add the elderflower cordial and warm over a moderate heat. As soon as the berries become opaque, and before they collapse, take them off the heat and allow to cool.

Spoon the elderflower cream over the gooseberry layer in the trifle bowl, smooth it flat then arrange the cooked gooseberries on top. Spoon over the elderflower cooking syrup from the gooseberries, and leave for a good hour in the fridge before serving.