Press a Madeleine onto the base of each of the Bonne Maman Conserve jars. Sprinkle with Cointreau or fruit juice and press again to flatten the sponge to cover the base evenly.
Put half the strawberries in a pan with the sugar and 50ml of water. Stir over a medium heat until very soft. Mash the fruit to a pulp with a fork then add the marshmallows. Stir into the hot fruit until they have completely dissolved. Set aside to cool.
Meanwhile, line the sides of the jars with the remaining sliced strawberries. Whip the cream until it just holds its shape and fold in the cooled strawberry mixture. Spoon into the jars and chill for 2 hours to set. Serve with extra strawberries and fresh thyme to decorate.
The jars can be kept in the fridge for 1-2 days before eating. Try making with fresh raspberries too.
For extra fruitiness, spoon a generous layer of Bonne Maman Strawberry Conserve over the Madeleine before adding the cream mixture.
