Blueberry sponge slice

Blueberry sponge slice
  • Serves icon Serves 6
  • Time icon Hands on time 10 mins, plus chilling

This easy blueberry dessert recipe is made with ready-made madeira sponge so it’s ready in just 30 minutes.

Nutrition: per serving

Calories
725kcals
Fat
46g (26.4g saturated)
Protein
8g
Carbohydrates
61.4g (54g sugars)
Salt
0.8g
Calories
725kcals
Fat
46g (26.4g saturated)
Protein
8g
Carbohydrates
61.4g (54g sugars)
Salt
0.8g

Ingredients

  • 2 x 225g punnets blueberries
  • Juice of 1 lemon
  • 150g icing sugar, plus extra to dust
  • 1 small Madeira cake
  • 200g soft cream cheese
  • 250g tub mascarpone
  • 3 tbsp Marsala, Madeira or sweet sherry
  • 50g toasted flaked almonds

Method

  1. Place the blueberries in a pan with the lemon juice and 75g of the icing sugar and heat gently for about 5 minutes or until the blueberries are beginning to burst and you have a lovely sauce. Remove from the heat.
  2. Meanwhile, slice the Madeira cake lengthways into 3 pieces and arrange in the base of a 25cm x 15cm shallow roasting tin or dish. Spread the blueberries over the top and spoon on the juices to soak into the sponge.
  3. Place the cream cheese, mascarpone and Marsala and the remaining icing sugar in a bowl and beat together well until smooth. Spread the Marsala cream over the cooled blueberries.
  4. Place in the freezer for about 20 minutes – this will help it set quickly.
  5. Sprinkle with the flaked almonds and dust with icing sugar to serve.

delicious. tips

  1. Leftover sponge slices will keep in the fridge for a couple of days.

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