Method

• 1.
  Place the gelatine leaves in a medium bowl and cover with cold tap water, stand for 5-8 minutes or until softened. Drain well, squeezing the excess water from gelatine. Place gelatine in a large heatproof jug and stir in boiled water until gelatine completely dissolves, then stir in marmalade, cordial and 1 cup (250ml) cold tap water until well combined. Pour into the base of a 5 1.2L capacity trifle dish. Chill for 4 hours or until set.
• 2.
  Meanwhile for the pavlova, preheat oven 150°C/130°C fan-forced. Draw a circle 1cm smaller than the width of your trifle dish on a sheet of baking paper. Flip so the outline is on the underside, then use to line a large baking tray.
• 3.
  Place egg whites and cream of tartar into the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form, then with motor running, add 1 tbs sugar every 30 seconds, whisking until well incorporated. Whisk for a further 8-10 minutes until mixture is thick and glossy, and sugar has dissolved when tested by rubbing between your fingers.
• 4.
  Spoon meringue at the centre of the traced circle on the prepared tray and spread out to fill the circle evenly, then use an offset spatula to smooth side.
• 5.
  Transfer tray to oven and immediately reduce temperature to 120°C/100°C fan-forced. Bake for 1 hour 30 minutes, or until outside is dry and crisp. Turn off the heat and leave pavlova in the oven, with the door closed and untouched, for 2 hours. This will slowly cool the pavlova down while finishing the cooking to produce a centre that is soft and pillowy.
• 6.
  While the pavlova cools, place strawberries in a large bowl with the zests, Pimm’s, sugar and vanilla seeds and pod and the reserved 1 tbs of marmalade. Stir to combine well and dissolve the sugar, then cover and chill until serving.
• 7.
  Just before serving and for the vanilla cream, place all ingredients together in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed, scraping down side of bowl occasionally, until firm peaks form.
• 8.
  To assemble, strain the strawberries, reserving their Pimms syrup. Spoon half of the vanilla cream over the jelly in bowl, spreading to cover evenly, then drizzle with half of the Pimm's syrup. Top with the pavlova, spoon over the remaining vanilla cream and top with the strawberries. Drizzle with a little more of the Pimm's syrup and sprinkle with mint leaves.
• 9.
  Serve immediately.