The ultimate makeover: Blueberry trifle recipe | Good Food
Angela Nilsen discovers a lighter way to serve this ever-popular dessert, from Good Food Magazine
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Cooking tools:
- Hand mixer
- Sifter
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Cake pan
- Parchment paper
- Cooling rack
- Oven
- Chef's knife
- Plastic wrap
- Measuring spoon
- Measuring cup
- Wooden spoon
- Glass dish
- Skewer
- Refrigerator
- Spoon
- Fine-mesh sieve
Ingredients
- 25g golden caster sugar
- 2 tsp custard powder
- 2½ tsp cornflour
- 350ml semi-skimmed milk
- 1 egg yolk
- 1 vanilla pod slit lengthways
- 200ml/7 fl oz tub half-fat crème fraîche
- 50g golden caster sugar
- 2 eggs
- 50g self-raising flour
- 2 tbsp wild blueberry ‘St Dalfour with no added sugar’ fruit spread
- 3 tbsp marsala
- 2 tbsp golden caster sugar
- zest 1 small lime
- 225g blueberries
- 200g / 8oz tub organic Greek yogurt
- 250g / 9oz tub light mascarpone
- 2 tsp golden caster sugar
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