A seriously impressive deep and decadent Italian inspired sweet that is SO simple.
PREP 20 MINS
COOK 10 MINS
3tbsp custard powder
3tbsp golden caster sugar
300g or 2 madiera cakes, sliced
370g jar strawberry conserve
600ml double cream
50g icing sugar
2tbsp liquid glucose (dr oetker)
1 Warm milk in the microwave for 3 mins. Combine custard powder, sugar and sherry in a bowl, to make a paste. Stir warm milk into paste, then return to jug. Microwave for 4-5 mins mins, stopping and stirring until thickened and smooth.
2 Arrange 1 sliced cake in the base of a large glass bowl. Drizzle half the limoncello over the cake. Spoon half the jam over, then scatter over half the blueberries.
3 Whip the cream until softly peaking, then fold in the icing sugar. Spoon one third over custard.
4 Arrange another layer of sliced Madeira cake over the cream. Drizzle with the rest of the limoncello. Smooth over the rest of the jam. Scatter on most of the blueberries, reserving a handful.
5 Spoon large dollops of cream on top.
6 Microwave glucose for 30 seconds, brush over the blueberries and sprinkle with granulated sugar to frost. Use to decorate the trifle.
Per serving: 404 cals, 24g fat (15g sat fat), 41g carbs