Remove blueberries with a slotted spoon and set aside. Boil the remaining liquid to a thick syrup and cool. Whip the cream to stiff peaks and then fold the syrup in to ripple it rather than ...

Yields: 8 servings Prep Time: 20 mins Total Time: 20 mins Calories per Serving: 480 trifle sponge cakes apricot jam 2 x 420g tins apricot halves in syrup, drained sherry ... then pour over the custard ...