Layered Fruit Trifle Cups
5,5 / 10
If preparing this dessert ahead of time, cook the blueberries and whip the cream before assembling for best results.
Pare the zest from the orange and cut into very thin strips.
Juice the orange into a pan and add the blueberries and icing sugar.
Cover and cook over a low heat, stirring occasionally, until the blueberries are soft and juicy. Remove from the heat and leave to cool.
Whisk together the cream and vanilla until softly peaked.
Spoon half of the cream into 4 serving glasses and top with the cooled blueberries and some of the juice.
Top with some cubed sponge and more blueberries. Repeat another layer of cream, blueberries, and sponge.
Finish with a final layer of blueberries. Sprinkle with orange zest before serving.