Put the shortbread biscuit in a plastic food bag and crush to crumbs with a rolling pin. Mix with the pistachio nuts and melted butter and divide between two Bonne Maman conserve jars.
Thinly slice 2 strawberries and use to line the inside of the jars. Roughly chop the remaining strawberries and spoon into the centre. Top with the raspberries and blueberries.
Stir together the Bonne Maman Conserve, the elderflower cordial and 1 tbsp water. Spoon over the fruit.
Finally, beat the soft cheese, custard and crème fraîche together until smooth and spoon on top of the fruits.
Finish with some extra fruits, a sprinkling of nuts and a mini shortbread Crown biscuit.
To make a day ahead, line the pots with the biscuit and fruit mixtures. Make the cheesecake topping. Keep separate and chilled. Top the fruit just before packing the picnic or taking outside.
To make mini shortbread crowns for a Coronation picnic, try our Vanilla Shortbread recipe. Bake mini crown shapes and decorate with edible gold glitter.