The ultimate makeover: Blueberry trifle

The ultimate makeover: Blueberry trifle

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(8 ratings)

Prep: 30 mins Cook: 30 mins Plus chilling

More effort

Serves 8
Angela Nilsen discovers a lighter way to serve this ever-popular dessert

Nutrition and extra info

Nutrition: per serving

  • kcal292
  • fat18g
  • saturates10g
  • carbs26g
  • sugars20g
  • fibre1g
  • protein8g
  • salt0.28g
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    For the custard

    • 25g golden caster sugar
    • 2 tsp custard powder
    • 2½ tsp cornflour
    • 350ml semi-skimmed milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 1 egg yolk
    • 1 vanilla pod, slit lengthways
    • 200ml/7 fl oz tub half-fat crème fraîche

    For the cake

    • 50g golden caster sugar
    • 2 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g self-raising flour
    • 2 tbsp wild blueberry ‘St Dalfour with no added sugar’ fruit spread
    • 3 tbsp marsala

    For the fruit

    • 2 tbsp golden caster sugar
    • zest 1 small lime



      The same shape, but smaller than…

    • 225g blueberries



      Blueberries are one of the few edibles native to North America and credited with being…

    For the topping

    • 200g / 8oz tub organic Greek yogurt
    • 250g / 9oz tub light mascarpone
    • 2 tsp golden caster sugar


    1. Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.

    2. Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.

    3. Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.

    4. The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.

    5. Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

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    Comments, questions and tips

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    14th May, 2011
    This was absolutely wonderful! Couldn't get everything low fat here so mine was more calorific. I used vanilla essence instead of a vanilla pod and sweet sherry instead of marsala. Typical, no blueberries in supermarket so used frozen forest fruits instead and they worked fine :-) The lime syrup was gorgeous and added that extra something to the dish.
    10th Aug, 2010
    I made this for a dinner party. I used blue berry jam to line the cake and also sprinkled port over the trifle as i had no Marsala. However, it was LUSH
    7th Oct, 2009
    This was very refreshing and light for summer, everyone enjoyed it, definatly make it again.
    30th Aug, 2009
    This was absolutely beautiful. The custard was really tasty and the sponge was really light. The blueberries went really well with it and it went down a treat! Will definitely make this again and again!
    20th Aug, 2009
    Delicious - so much freshier & lighter than normal trifle. Made for a family party & all agreed best trifle they ever had:)
    22nd Jul, 2009
    really yummy and light! I made it for father's day, and it went down a treat! I didn't make the custard though, I used ready-made low fat fresh custard from Asda, it was still great though. The sponge is absolutely gorgeous! Really soft and light!!! We ended up eating the other half of the cake instead of saving it!
    19th Jun, 2009
    Made this for a weekend meal and guests agreed it tasted good. However, I did mention that it was a 'healthy' trifle before we ate as the topping does look very much like cream, yet doesn't taste like it. The same for the 'custard'. However, the cake base and fruit tasted good and the end result tasted nice together.
    15th Jun, 2009
    This is excellent. I made this for a weekend meal and I plan to make it again for father's day. You wouldn't think this was a 'lower' fat recipe.
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