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Berry and elderflower tipsy cakes

Diana Henry from Market Kitchen
An easy, boozy, no-cook dessert that can be made with champagne for added luxury, from Diana Henry

Berry and elderflower tipsy cakes

Method

1. Put a sprinkling of berries into the bottom of 6 bowls or glasses. Top with the sponge.

2. Add 2 tablespoons of the cordial to the champagne or wine and sprinkle this mixture over the top.

3. Mix the remaining 2 tablespoons of cordial and lemon juice into the custard. Spoon this over the sponge.

5. Combine the yoghurt and whipped cream and sweeten with icing sugar to taste. Spoon onto the top of the tipsy cake.

6. Decorate the top of each glass with reserved berries and elderflower blossoms, if using.

Cook's note:
If using strawberries, hull and slice before incorporating into the dessert. Red or white currants make a pretty garnish.

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Serves: 6

Prep: 10 min

Ingredients
600g mixed summer berries
275g shop-bought sponge cake, cut into slices
4 tbsp elderflower cordial
100ml champagne or White wine
300g shop-bought fresh custard
1/2 small lemon, juice only
375g Greek yogurt
75ml whipping cream, loosely whipped
icing sugar, to taste
Elderflowers, to decorate (optional)