Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 8 sponge fingers
- 2tablespoons blueberry jam
- 1/4 cup sweet sherry
- 250grams blueberries
- 1 1/4 cup milk
- 1tablespoons cornflour
- 2 egg, yolks
- 2tablespoons caster sugar
- 1 1/4 cup whipping cream
- 50grams plain dark chocolate, grated
Nutrition per serving
1990kJ / 475Cal
1990 Kilojoules or 475 Calories
23% of daily energy intake*
Protein
10.5grams
Fat
26.0grams
Carbs
43.2grams
Sugars
35.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Spread the sponge fingers with the blueberry jam and put in a glass bowl. Sprinkle over the sherry or white wine and half of the blueberries.
Step 2 of 4
Mix a little of the milk with the cornflour until smooth. Stir into the rest of the milk. Pour into a saucepan and bring to the boil, stirring continuously as the milk thickens. When it is boiling and smooth, remove the pan from the heat.
Step 3 of 4
Whisk the egg yolks and sugar in a bowl until light and creamy. Add the milk slowly, whisking all the time. Mix well, pour over the blueberries and sponge fingers, then sprinkle the rest of the blueberries over the top. Leave to cool, then chill, preferably overnight.
Step 4 of 4
When ready to serve, whip the cream until softly peaking and spread it over the trifle. Sprinkle the grated chocolate over the top.
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