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Layered fruit blueberry trifle

  • Difficulty:

    moderate
  • Preparation time:

    30mins + chilling (start 1 day ahead)
  • Print the recipe

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Ingredients

  • 2 cups blueberries – fresh or frozen
  • ¼ cup sugar
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon balsamic vinegar
  • 1 ½ trifle sponges, trimmed of brown outer crust
  • ½ cup cream, whipped
  • 4 pottles Yoplait Greek Style Blueberry yoghurt
  • ¼ cup lemon juice
  • 2 dessert spoons sugar
  • Sliced toasted almonds to decorate
  • 2 tablespoons of fruit based liqueur, sherry or limoncello - optional

Method

  1. Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced to a runny jam consistency. Allow to cool.
  2. Combine lemon juice and sugar and heat in small saucepan till sugar is dissolved
  3. Fold Yoplait Greek Style Blueberry yoghurt into whipped cream, set aside.
  4. To assemble break ½ the sponge into pieces and line your dish. Splash with liqueur if using and ½ the lemon sugar syrup, scatter with 1/3 of compote, top with ½ the yogurt cream mixture.
  5. Repeat and finish with the last of compote and scattering of toasted almonds. Chill for several hours before serving.
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