Strawberry trifle with Pimms

If you have time, leave the strawberries and Pimms to soak for 30 minutes or more, so that the flavours seep into the sponge base, before topping with the custard and cream.

Break the trifle sponges into pieces and arrange in a single layer in the base of a 1.2 litre dish. Arrange the strawberries on top, sprinkle with 2 tbsp sugar then spoon over the Pimms. Spoon the custard over the top of the fruit and spread the top into an even layer. Whip the cream in a bowl until it just forms soft swirls then fold in the yogurt and fruit rinds. Spoon the cream over the custard and chill until required. Decorate with halved strawberries and pansy flowers or lemon and orange rind curls (made with a zester) just before serving.