Home > Blueberry recipes > Blueberry syllabub trifles

Blueberry syllabub trifles

Name: Blueberry syllabub trifles
Prep time: 25 min
Total time: 25 min
Yield: Serves 6
Cuisine: British recipes
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

Published: 30 Nov 04
Updated: 18 Mar 24

Put blueberries centre-stage in a trifle for a change. Try this quick and easy to make trifle recipe made with ready-made cake, blueberries, sweet dessert wine and cream.

Check out more quick and easy dessert recipes.

Easy
December 2004

Test kitchen approved

Serves 6
Takes 25 minutes to make, plus cooling and chilling

Put blueberries centre-stage in a trifle for a change. Try this quick and easy to make trifle recipe made with ready-made cake, blueberries, sweet dessert wine and cream.

Check out more quick and easy dessert recipes.

Nutrition: per serving

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

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.