Blueberry syllabub trifles
- December 2004
- Serves 6
- 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.
- 33.2g (18.8g saturated)
- 49.9g (42.4g sugar)
- 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
- 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.
- 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.
- 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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