Strawberry-Blackberry Summer Trifle

Ingredients:

• 5 cups strawberries (about 900 g)
• 3 cups blackberries (about 300 g)
• 3/4 cup sugar
• 2 cups heavy cream, chilled
• 1/3 cup elderberry or lychee syrup
• 1 ready Angel Food sponge cake

Preparation:

1. Set aside a handful of the prettiest strawberries and blackberries to garnish the trifle.
   
   Peel the remaining berries and cut them in half. In a medium bowl, combine them with sugar. Cover with plastic wrap and let sit for 1 hour to allow the berries to release their juices.
2. In a chilled bowl, whip the cream until soft peaks form. Stir in the elderflower syrup and refrigerate.
3. Cut or tear the sponge cake into 5cm pieces. Arrange half of the pieces in the bottom of a trifle dish or clear glass bowl. Then layer half of the berries in their juices and top with whipped cream. Repeat the layering with the remaining ingredients.
4. Garnish the trifle with whole strawberries and blackberries and refrigerate for at least 2 hours or up to 24 hours. Serve chilled.