Method :
- Spread the sponge fingers with the
jam and arrange in a glass serving bowl.
- Sprinkle over the Marsala or
sherry and add half of the blueberries.
- Mix a little milk with the
cornflour to make a smooth paste.
- Stir the paste into the rest of
the milk.
- Pour into a saucepan and bring to
the boil, stir, as the milk thickens; when it is boiling and smooth,
remove it from the heat.
- Whisk the egg yolks and sugar in a
large bowl until they are light and creamy.
- Add the thickened milk to the
beaten egg mixture, whisking all the time.
- Blend well and pour over the
blueberries, then top with the remaining blueberries.
- Allow to cool.
- Softly whip the cream and spread
over the trifle, then top with the grated chocolate.
Serves 4
|
If you like the above recipe
Subscribe to our newsletter.
|
You can purchase the above ingredients here
|