Blueberry tiramisu trifle
Serves: 10-12
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole.
Blueberry tiramisu trifle
No proper British celebration would be complete without a centrepiece trifle. Add some regal glamour to your summer parties with this stunning multilayered delight
Serves: 10-12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
613Kcal
Fat
42gr
Saturates
26gr
Carbs
46gr
Sugars
34gr
Fibre
0gr
Protein
6gr
Salt
0.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 200g chocolate and vanilla marble loaf cake
- 150ml crème de cassis or Chambord liqueur, plus 1 tbsp
- 100g sponge fingers
- milk chocolate gold pearls, to decorate (optional)
- edible gold glitter spray or cocoa powder, to decorate
For the blueberry compote
- 800g frozen blueberries
- 75g light brown sugar
- 1 tbsp cornflour
For the custard layer
- 1 sheet leaf gelatine
- 500g Taste the Difference vanilla custard
For the cream layer
- 500g mascarpone
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla bean paste or extract
Step by step
Get ahead
Make the trifle at least 4 hours ahead. Leftovers keep in the fridge for up to 3 days, covered.
- Start by making the compote. Reserve 150g of the frozen blueberries and set aside to thaw. Put the rest in a large pan with the brown sugar and heat gently, until the sugar has dissolved. Bring to a simmer. Mix the cornflour with a little cold water to form a paste and add this to the pan. Simmer for 4-5 minutes, until thick and jammy then set aside to cool completely.
- For the custard layer, soak the gelatine in cold water for 5 minutes. Heat the custard gently, then squeeze the excess water from the gelatine and add the sheet to the hot custard. Stir until melted in then leave to cool, but don’t allow to set.
- To assemble the trifle, cut the cake into chunky slices and use to line the base of a 20cm diameter trifle bowl. Drizzle over 60ml of the liqueur and just under half of the blueberry compote. Top with the custard and leave to set in the fridge for about 2 hours.
- Cover the set custard with a layer of sponge fingers. Add a couple of heaped tablespoonfuls of the compote to the thawed berries (set this aside) and then top the sponge fingers with the rest of the blueberry compote. Drizzle with 90ml of liqueur, reserving the final tablespoon for the thawing berries.
- Whisk the mascarpone, cream, icing sugar and vanilla to soft peaks, then swirl this over the top of the trifle. Stir the final tablespoon of liqueur through the thawed blueberries and spoon over the trifle. Dot the gold pearls all over the top, if using, then decorate with spritzes of glitter spray or a dusting of cocoa powder.
