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Blueberry Trifle


  • Sponge

  • Blueberry jelly

  • Mascarpone custard


  • Sponge :

  • 1.

    Whisk eggs and sugar together until pale and creamy and then gently fold in flour

  • 2.

    Bake at 180c for approx 20 minutes (26cm cake tin)

  • Blueberry jelly:

  • 1.

    Gently simmer blueberries, sugar and white wine for 5 minutes

  • 2.

    Remove from the heat and add gelatine

  • 3.

    Strain and pour into a tray to set

  • Mascarpone custard:

  • 1.

    Heat the milk, sugar and vanilla

  • 2.

    Combine egg yolks and remaining sugar and carefully add to hot milk

  • 3.

    Stir over heat until thick, remove the vanilla bean and set aside to cool

  • 4.

    Add mascarpone and Amaretto to cooled custard

  • To assemble:

  • 1.

    To make the trifle, break the sponge cake into small pieces & drizzle with sweet wine.

  • 2.

    In a large serving bowl place sponge pieces followed by mascarpone cream, sliced fresh fruit, whipped cream and the chopped up jelly.

  • 3.

    Decorate with baby basil leaves

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