put the strawberries in a large metal bowl with the sugar and 100ml/3½fl oz water. Cover with foil to seal well
then place over a pan of simmering water for 40 minutes. Strain off the liquid into a large jug or bowl and reserve the solids.
Soak the gelatine in cold water for 5 minutes to soften. Squeeze excess water from gelatine
then add to the liquid strawberry mixture
stirring to dissolve. Add the rosewater and stir to combine. Pour into a tray. Cool
then chill in the fridge for 4 hours or until set. Cut half of the jelly into cubes for garnish and then set aside the other half.
For the crème pâtissière
using a balloon whisk
whisk the egg yolks
sugar
flour and cornflour together in a large bowl. Combine the milk and vanilla in a saucepan and heat over medium-low heat until almost boiling
then
whisking constantly
add to the egg mixture. Pour into a clean pan
place over a low heat and cook
stirring
until mixture is very thick. Strain through a sieve into a bowl and cover the surface closely with cling film to prevent a skin forming. Cool for 10 minutes
then chill until ready to use.
For the sponge
preheat the oven to 180C/160C Fan/Gas 4. Lightly grease two 20cm/8in cake tins and line with baking parchment.
In a large mixing bowl
beat the butter and sugar together until pale and fluffy. Gradually add the eggs a little at a time
scraping down the side of the bowl after each addition. Add the orange extract
mix in half the flour
then fold in the rest.
Divide the mixture between the prepared tins and bake for 15-20 minutes until cooked through. Remove and cool on a wire rack.
For the rose cream
whisk the cream
adding the rosewater as you go
until soft peaks form when the whisk is removed. Fold in the jam
being careful not to over-mix.
For the garnish
reduce the oven to 110C/90C Fan/Gas ¼. Line a baking tray with parchment.
In a large clean bowl
whisk the egg whites until soft peaks form when the whisk is removed. Whisk in the sugar a spoon at a time and continue to whisk into you have a glossy mixture. Spread on the baking tray in a circle the right size to sit on top of the finished trifle. Bake for 15 minutes.
To serve
spread one of the sponges with the reserved strawberry juice pulp
and a little of the crème pâtissière. Sandwich the sponges together and cut into cubes.
Place half the cubed sponge in a large serving bowl. Sprinkle with the halved strawberries
reserve a few for garnish. Melt half the remaining jelly with a little hot water. Pour over the sponge and leave to cool and set in the fridge for 2 hours.
Add a small layer of crème pâtissière
some of the rose cream and the remaining the cubed sponge. Melt the rest of the jelly
pour it over
and leave to set again.
Smooth the top with the rose cream. Top with the meringue and garnish with strawberry jelly cubes
