Blueberry Trifle

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