Whisk eggs and sugar together until pale and creamy and then gently fold in flour
Bake at 180c for approx 20 minutes (26cm cake tin)
Gently simmer blueberries, sugar and white wine for 5 minutes
Remove from the heat and add gelatine
Strain and pour into a tray to set
Heat the milk, sugar and vanilla
Combine egg yolks and remaining sugar and carefully add to hot milk
Stir over heat until thick, remove the vanilla bean and set aside to cool
Add mascarpone and Amaretto to cooled custard
To make the trifle, break the sponge cake into small pieces & drizzle with sweet wine.
In a large serving bowl place sponge pieces followed by mascarpone cream, sliced fresh fruit, whipped cream and the chopped up jelly.
Decorate with baby basil leaves
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