600g chopped/sliced strawberries

juice 1 lime and zest

30g sugar

4 leaves gelatin, or depending on brand, see instructions on the pack

800ml elderflower presse or diluted cordial

50ml rose water

1 swiss roll cut into slices


6 egg yolks

125g sugar

40g flour

2 vanilla pods

400ml coconut milk

200ml whipped double cream

350ml whipped double cream, mixed with 100g icing sugar and 100g thick greek yoghurt

100s and 100s and extra strawberries to decorate


1. Toss the strawberries in the lime, sugar, rose and leave 20 mins.

2. Put the swiss roll around the sides of in a large glass bowl

3. Add the strawberries

4. Soak the gelatin in water for 5mins.

5. Bring half the elderflower to a simmer, take off heat

6. Squeeze out the water form gelatin

7. Add to the pan with the rest of the elderflower, whisk till dissolved. Pour over jelly. Chill until set

8. Custard – beat the yolks, sugar and flour together. Meanwhile, bring the milk and vanilla just up to the boil

9. Now pour onto the egg mix, beat well, then put back on the heat until it’s thick enough to coat the back of a spoon. Cover and chill until really cold

10. Fold in whipped cream – spoon on top of the jelly

11. Add the cream mix, decorate and serve