A colourful blueberry variation of one of the most common, versatile and delicious desserts.


  • Sponge

  • 6 eggs

  • 200g sugar

  • 200g plain flour, sieved

  • Blueberry jelly

  • 200g blueberries

  • 200g sugar

  • 400ml white wine

  • 6 leaves of softened gelatine

  • Mascarpone custard

  • 350ml milk

  • 40g sugar

  • 1 vanilla bean

  • 5 egg yolks

  • 40g sugar

  • 500g mascarpone

  • Splash of Amaretto


  • 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

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 316kj
  • Fat Total 12g
  • Saturated Fat 6g
  • Protein 7g
  • Carbohydrate 39g
  • Sugar 30g
  • Sodium 138mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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