To make the coulis, add the blueberries, water and coconut sugar into a saucepan on low heat for five to ten minutes. Stir until the blueberries become more like a jam consistency. Allow to cool.

In a large glass bowl break up 1 sponge cake round to make a base to the trifle. Squeeze half the lemon juice over it to infuse.

Add a layer of yoghurt onto the sponge, followed by a layer of coulis.

Repeat the layering process with the sponge, lemon juice, yoghurt, coulis and top with toasted flaked almonds and mint.

Refrigerate for half an hour before serving.

Courtesy of Good Chef Bad Chef
Recipe by: Rosie