Method

• 1.
  To make the gin jelly, grease an 18cm springform cake pan with spray oil. Place sugar, 250g strawberries and 2 cups (500ml) water in a large saucepan over medium heat. Stir until sugar has dissolved, then bring to the boil and cook for 5-6 minutes until strawberries are lightly broken down and mixture is slightly thickened.
• 2.
  Soak gelatine leaves in cold water for 5 minutes. Squeeze excess water and stir into hot strawberry mixture. Strain through a fine sieve into a bowl, pressing to extract flavour from berries, then stir in gin. Cool to room temperature, then transfer to a bowl placed in a larger bowl of iced water. Stir for 5 minutes or until jelly has thickened (so it doesn’t seep through sides of cake pan). Add 125g strawberries and pour into prepared pan. Chill for 6 hours or until set.

• 3.
  Meanwhile, spoon coconut ice cream into a trifle dish, top with jam, then spoon over strawberry ice cream. Cut pavlova to size of trifle dish, and place on top of strawberry ice cream layer. Freeze until ready to serve.
• 4.
  Run a knife around the edge of the jelly, release from pan and place on top of pavlova layer. Top with remaining 125g strawberries and serve with whipped cream.