Blueberry Trifle

Method

• Pre heat the oven to 200^oC, 180^oC fan, gas mark 6.
• Line a 32cm x 24cm Swiss roll tray with baking parchment.
• Place the margarine, Total Sweet and vanilla into a mixing bowl.
• Beat for 4-5 minutes in a machine, occasionally scrape down the sides and beater to ensure a nice even mix.
• Once creamy, add 2 tbsp. flour (as Total Sweet is granular, you need to add flour to ensure the egg binds) and beat well.
• Next add the eggs and beat until creamy, then add the flour and beat together for 15 seconds or so, do not overbeat.
• Spread evenly into the lined Swiss roll tray.
• Bake for 15 minutes until risen and springy.
• Meanwhile, break the blueberries and the 15g Total Sweet with a fork so you have a rough puree.
• Once the sponge is cooked, remove and cool, then turn out the sponge and peel away the parchment, cut in half, across the shortest side.
• Spread over the blueberry puree and top with the second piece of sponge, press down lightly.
• Cut into 2cm pieces and place half into a deep bowl or small bowls.
• To make the custard place the powder into a bowl and add 3-4 tbsp. of milk and mix well. Boil the rest of the milk and as its just boiling whisk in the powder and milk. The custard will thicken straight away.
• Remove from the heat add the 60g Total Sweet and vanilla and mix well.
• Pour half the custard over the sponge in the bowl, then add the rest of the sponge, finally add the rest of the custard, then cool and chill well.
• Lightly whip the fromage frais and add the 10g Total Sweet and vanilla.
• Spoon over the chilled custard, then top with grated low sugar dark chocolate, more defrosted blueberries and serve.