Ingredients: For the custard: 25 g caster sugar, 2 tbsp gluten free flour, 350 ml skimmed milk, 1 large egg yolk, 1 tbsp vanilla essence, 200 ml crème fraiche. For the cake: 50 g brown sugar, 2 large eggs, 50 g self - raising gluten free flour, 2 tbsp blueberry fruit spread, 3 tbsp Marsala. For the fruit: 2 tbsp brown sugar, zest from 1 lime, 225 g fresh blueberries. For the topping: 200 g low fat Greek yoghurt, 250 g mascarpone, 2 tbsp brown sugar.
For the custard: mix the sugar and gluten free flour with 1 tbsp of the milk to make a runny paste.
Then beat in the egg yolk.
Heat the rest of the milk in a pan. Add the vanilla essence. Allow to come just to the boil.
Stir the milk into the flour paste, then put back in the pan.
Cook over a medium heat until thickened, stirring all the time. Remove from the heat and add the crème fraiche.
Mix until smooth. Put the mixture into a bowl and set aside to cool. Cover with cling film, so that it will not form a skin.
For the cake: Preheat the oven at 180° C. Grease a cake tin with oil.
Put the eggs and the sugar in a bowl.
Whisk with an electric whisk until the mixture is thick, like a whipped cream.
Sift over the flour and gently fold it in.Spoon the mixture into the tin and bake for 25 min.
After cooled down, halve the cake. Split every half in 2 and sandwich back together with the fruit spread.
For the fruits: Put the sugar and lime zest into a pan with 2 tbsp of water. Bring to the boil until the sugar has dissolved. Add the blueberries, then cook for 2 - 3 min, until they start to burst and release the juices.
Cut the sponge into pieces and place them on the bottom of a glass.
Drizzle over the Marsala.
Save a quarter of the fruits for the top. Spoon the rest over the sponge with some syrup.
Pour the custard over the fruits.
Beat the yoghurt, mascarpone and sugar together until smooth and creamy.
Put some mixture on top of the custard. Drizzle the reserved fruits and syrup.
Add a little bit of honey.
Enjoy!