Strawberry Cointreau trifle

1 Preheat oven to 210°C. To make sponges, line two Swiss roll pans with non-stick baking paper. Divide ingredients into two lots to make two sponges. Beat eggs with sugar in a large bowl using an electric beater until thick, light and very pale. Sift in flour and, using a large metal spoon, gently fold flour into mixture. Carefully pour mixture into prepared tin. Gently smooth mixture using a spatula. Place in oven and bake for 7-11 minutes or until golden brown and springy. Repeat for the second sponge.

2 Turn sponges out onto baking paper or a clean tea towel sprinkled with sugar. Carefully peel off baking paper and spread strawberry jam over one sponge. While still warm, carefully roll from the long side, into one long roll. Leave second sponge as one sheet.

3 While sponges are cooling, to make syrup, place sugar, orange juice, 4 cups strawberries and liqueur in a small saucepan. Simmer for around 10 minutes until syrupy. Remove from heat. Dissolve arrowroot in water and add to syrup. Stir gently (don’t let it boil), until syrup begins to gel slightly. Set aside to cool.

4 To make filling, whisk egg white until stiff. Fold through yoghurt and add a spoonful or two of strawberry syrup.

5 To assemble trifle, slice rolled sponge into about 18 x 1 1/2cm slices. Place slices of sponge around the inside of a glass trifle dish. Line base of dish with some of the sheet sponge. Brush insides lightly with strawberry Cointreau syrup.

6 Add a layer of custard, a third of yoghurt mixture and a drizzle of syrup, top with some more sheet sponge, add a second layer of sponge spirals, and continue layering with custard and yoghurt mixture for 3 layers of filling inside spirals – reserving some of the strawberry Cointreau syrup for the top. Use any remaining rolled sponge slices to decorate the top. For decoration, dust with icing sugar, a pile of chopped strawberries and drizzle over remaining syrup and orange zest.