Serves 6

Jelly:

• 5 tsp Melba's Oranges & Berries Tea
• 7 gelatine leaves (titanium strength)
• 300ml elderflower cordial
• 125g punnet raspberries

Baked Apricots & Strawberries:

• 6 apricots
• 500g strawberries, hulled and halved
• 5 tbsp caster sugar
• Juice of 1 lemon

Madeleines:

• 60g unsalted butter, chopped
• 1/2 tsp vanilla bean paste
• 2 tsp honey
• 2 tbsp milk
• 1 large egg
• 55g caster sugar
• 75g self-raising flour
• Pinch of salt

To serve:

• 600ml thickened cream
• 2 tbsp elderflower cordial
• 1 tbsp icing sugar
• 125g punnet raspberries
• Store-bought meringues
• Edible flowers and freeze-dried raspberry powder (optional)

Method:

For the jelly, brew Melba's Oranges & Berries Tea in 800ml boiling water and steep for 8 minutes before straining. Allow to cool. Soak gelatine leaves in cold water, then squeeze out and stir into hot elderflower cordial until dissolved. Combine with cooled tea in the base of your trifle bowl. Add raspberries and refrigerate until set (5-6 hours or overnight).

For the baked fruit, preheat oven to 200°C (fan-forced). Halve and stone apricots, place skin-side down in a baking tray and sprinkle with 3 tbsp caster sugar and half the lemon juice. In a second tray, toss strawberries with remaining sugar and lemon. Bake both for 15-20 minutes until softened and starting to caramelise. Cool and refrigerate until needed.

For madeleines, melt butter, vanilla, honey and milk in a small saucepan and cool. Whisk egg and sugar until bubbly. Add flour, salt, and the butter mixture; mix to a smooth batter. Rest in the fridge for at least 1 hour. Bake at 170°C (fan-forced) in a greased and floured madeleine tin for 9-10 minutes until golden. Cool on a wire rack.

To assemble, whip cream with elderflower cordial and icing sugar to soft peaks. Layer half the cream on the jelly. Scatter madeleines, then two thirds of the baked fruit, half the raspberries, and a handful of broken meringue. Top with remaining cream, more madeleines, remaining roasted fruit, meringue, raspberries, and edible flowers. Serve immediately.