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Blueberry Triffles

The perfect summer treat

  • Serves 6
  • 15 mins to prepare
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  • 200g trifle sponge
  • ½ cup brandy or sherry
  • 1½-2 cups vanilla bean yoghurt
  • 200g blueberries
  • ½ cup cream, whipped


  1. Cut the sponge into small squares. Place half in the base of 6 individual glasses or bowls.
  2. Drizzle with the brandy. Top each with 3-4 tablespoons of yoghurt and about 6-8 blueberries.
  3. Repeat the layers. Cover and chill for several hours or overnight. Serve the whipped cream on the side.

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