method

• Add the blueberry yogurt to a bowl, add in the mascarpone cheese and 40g of sugar and mix well. Divide the mix between 4 freezer-safe ramekins and freeze overnight.
• Add the fresh blueberries to a small pot, add the honey and cook for 5 minutes on a medium heat until they are soft, set aside to cool.
• Whisk the egg whites until stiff, add 100g of sugar 1 teaspoon at a time and keep whisking until glossy.
• Preheat the oven to 220°C. Remove the ramekins with frozen yogurt from the freezer, dip them in warm water to release them.
• Measure and cut circular rounds of the trifle sponge. Line a baking tray with parchment paper. Place a round of sponge on the lined tray making sure to leave plenty of space between each disc of sponge. Place a frozen yogurt round on each disc of sponge and add another disc of sponge on top, spoon over the cooked blueberries on each piece of sponge. Spoon the meringue over each mound to cover the frozen yogurt right down to the base of the sponge. Bake them for 5-7 minutes or until light golden brown on the outside and serve immediately.