Blueberry syllabub trifles

Blueberry syllabub trifles
  • Serves icon Serves 6
  • Time icon Takes 25 minutes to make, plus cooling and chilling

Try this quick and easy to make trifle recipe made with ready-made cake, blueberries, sweet dessert wine and cream.

Nutrition: per serving

Calories
525kcals
Fat
33.2g (18.8g saturated)
Protein
4.1g
Carbohydrates
49.9g (42.4g sugar)
Salt
0.4g
Calories
525kcals
Fat
33.2g (18.8g saturated)
Protein
4.1g
Carbohydrates
49.9g (42.4g sugar)
Salt
0.4g

Ingredients

  • 200g good Madeira cake, lemon or plain sponge, cut into cubes
  • 4 tbsp amaretto
  • 125g golden caster sugar
  • Juice and finely grated zest of 1 lemon
  • 300g blueberries
  • 5 tbsp sweet dessert wine
  • 284ml carton double cream
  • Flaked almonds, toasted, to serve

Method

  1.  Divide the cake between 6 x 250ml glasses or put into a 1.5-litre clear bowl. Drizzle equally with the amaretto and set aside.
  2.  Put 100g of the sugar, the lemon juice and 1 tablespoon of water into a pan over a medium heat. Bring to the boil, then simmer for 5 minutes. Stir in half the blueberries and simmer for 2-3 minutes to soften the fruit. Set aside to cool slightly, then whizz in a food processor to make a smooth sauce. Tip into a bowl and stir in most of the remaining whole blueberries. Cool completely, then spoon over the sponge layer.
  3.  Make the syllabub. Put the wine, remaining sugar and the lemon zest into a small pan. Heat over a medium heat, simmering for 3-4 minutes until reduced slightly. Cool completely, then pour the cream into a large bowl and whisk in the wine until soft peaks form. Dollop over the blueberry layer. Chill until ready to serve or overnight. Decorate with the remaining blueberries and almonds.

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