Chef shares Wimbledon-inspired Pimms trifle recipe perfect for entertaining

Sport is well and truly in full swing this season. If you've been up to date with the Euros, the cricket and now of course Wimbledon there are plenty of sporting events to shake a stick at.

However, seeing as Wimbledon started earlier this week we thought we'd share a recipe inspired by the iconic event.

This food recipe comes from those at BOSH! who has shared their Pimms strawberries and cream trifle. It comes with a strawberry compote and custard.

Let's face it nothing screams more Wimbledon than strawberries and cream, right? Even better the recipe is vegan.

How to make Pimms strawberries and cream trifle recipe.

Ingredients:

100g plant-based butter

150g caster sugar

100g plant-based yoghurt

100ml plant-based milk

One tsp vanilla extract

200g self-raising flour

One tsp baking powder

500g strawberries

100ml Pimms

50g caster sugar

One tbsp lemon juice

One tsp cornflour

800g plant-based custard

Two tbsp cornflour

Two tbsp water

300ml plant-based whipping cream

One tbsp icing sugar

One tsp vanilla extract

Method:

First, set the oven to 180C and grease and line a 20x22cm baking tray.

In a large bowl, cream together the butter and sugar until combined. Add the yoghurt, milk and vanilla. Stir in the flour and baking powder mixing until you have a smooth batter.

Next, spread the mix in the baking tray and bake for 20 minutes until a skewer comes out clean and the top of the cake springs back when touched. Turn out the oven and leave to cool on a cooling rack.

To make the strawberry compote hull the strawberries and slice them in half. Make sure to save a handful to decorate the sides of the trifle dish and place the rest in a saucepan with the pimms, sugar lemon juice and cornflour.

Bring this to a simmer for five minutes until the strawberries have softened but not completely broken down and the liquid has thickened. Leave this to cool.

Pour the custard into a saucepan. Mix the cornflour and water in a small bowl to make a slurry and stir through the custard.

Bring this to a simmer, whisking continuously for a few minutes and until the custard thickens. Transfer this to a bowl, cover the surface with cling film and leave to cool.

Place the cream, sugar and vanilla in a bowl and whisk until it forms stiff peaks. You can use a hand whisk or electric mixer to whip

Slice the sponge into fingers and arrange it in the base of a trifle dish. Next, spoon the compote over the sponge.

Top with half the custard, arrange the remaining strawberries around the sides of the trifle dish and spoon half the whipped cream in the middle.

Finally, top with the remaining custard and finish with the rest of the cream, using a piping bag if you want a more refined look.