Trifle

¼ sponge flan, cubed
3-4 tbsp damson syrup
handful of strawberries, hulled and sliced
150ml/¼ pint double cream
1-2 tbsp icing sugar, plus extra for dusting
cocoa powder, for dusting
few whole strawberries, to garnish

Cover the base of a trifle dish with the sponge cubes.
Drizzle the damson syrup over the sponge base and leave to soak.
Cover the sponge base with a layer of sliced strawberries.
Whip up the double cream with 1-2 tbsp icing sugar until thick. Pour over the strawberries. Smooth out with a spatula.
Dust with an even coating of cocoa powder. Top with a few whole strawberries and lightly dust with icing sugar.