Summer trifle with grilled stone fruit

Sift the flour, sugar, baking soda, baking powder and salt together in a large bowl and set aside.

In a separate bowl whisk the melted butter, milk and eggs, then scrape in the vanilla bean seeds.

Add the wet to the dry and whisk just until combined.

Pour into a buttered nine by 13 inch pan lined with parchment and smooth level.

Bake at 350F about 35 minutes, until the centre is springy to the touch.

Halve the peaches and apricots and remove the pits.

Pit the cherries and halve them.

Toss the cherries with the sugar, Lillet and orange juice and leave to release their juices.

Heat a grill plate over low heat and brush the fruit with melted butter.

Grill the fruit cut side down over low heat until softened slightly with dark grill marks, starting at two and a half minutes and up to five depending on the grill.

Slice the grilled peaches into eighths and toss with another three tablespoons of Lillet and one tablespoon of sugar.

Whip the cream with the sugar and vanilla, starting on low and increasing speed, to very soft peaks, finishing by hand.

Mix in the Greek yogurt on low just until combined, for a thicker cream with body.

Trim the cooled cake and cut it into about one inch cubes with a serrated knife.

Spread a cup to a cup and a half of cream over the base of the trifle dish, out to the edge.

Pack a layer of cake cubes over the cream and drizzle about half a cup of Lillet over all of it.

Add a little less than half the peaches and drizzle over the peach juice, then a little less than half the cherries and some cherry juice.

Add almost the rest of the whipped cream, then another layer of cake, another half cup of Lillet and the rest of the fruit.

Crown the top with the remaining cream, the reserved grilled peaches and cherries, edible flowers and the last of the peach juice.