Orange and Blueberry Trifle

This recipe is Gluten free

serves 16-20

300g blueberry jam (no added sugar)

500g frozen blueberries

500g fresh blueberries

500g natural yoghurt

1x 400g can sweetened condensed milk

500g mascarpone

700ml cream, whipped

1 tsp vanilla bean paste

375g almond meal

9 eggs

200g caster sugar

2 oranges finely zested

Heat the oven to 180C, and line 2x23cm cake pans. Whip the egg yolks with the sugar until light and fluffy. Add the zest and fold in the almond meal. Whip the egg whites and fold into the cake batter. Divide evenly into the prepared cake tins and bake for 20-25mins until golden and the centre of the cake springs back to the touch. Remove and allow to cool. Combine the mascarpone, yoghurt, vanilla and condensed milk then fold into the whipped cream. Combine the blueberry jam and the frozen blueberries together and set aside.

To assemble

In a large trifle bowl place a thin layer of fresh blueberries in the base. Top with a layer of cake about 2½cm thick, then spoon over 1/3 of the jam berry mix. Spoon over a layer of cream mix, then a thin layer of jam and sprinkle over some fresh berries, another layer of cake, jam berry mix and top with a thick layer of cream.

Garnish with fresh berries.