Method

• 1.
  Place 100g of the caster sugar in a saucepan with 300ml of water and stir over low heat until sugar dissolves.
• 2.
  Increase the heat to medium and simmer for 5 minutes. Remove 1/3 cup (80ml) of the sugar syrup and place in a bowl with the limoncello, stirring to combine. Set aside. Add the blueberries to the remaining sugar syrup and cook for about 2 minutes over low heat or just until they begin to release some of their juice.
• 3.
  Meanwhile, combine the arrowroot with 2 tablespoons of cold water and stir until smooth. Add to the blueberries and cook, stirring, for a further minute until thickened. Set aside and allow to cool.
• 4.
  Place egg yolks and remaining 120g caster sugar in the bowl of an electric mixer and beat until pale and thick.
• 5.
  Beat in mascarpone and lemon curd.
• 6.
  In a separate bowl, beat the eggwhites until soft peaks form, then gently fold them into the mascarpone and lemon curd mixture. Place a layer of pandoro or madeira sponge cake slices in a 1.5-litre glass serving dish, brush with some of the limoncello syrup, then spread with one third of the mascarpone mixture. Drizzle with one third of the blueberries and their syrup.
• 7.
  Repeat the layers, then top with a final layer of cake. Brush with the syrup and top with the remaining mascarpone (reserving the remaining berries for garnish). Cover and refrigerate for 4 hours or overnight.
• 8.
  Just before serving the trifle, top with whipped cream, scatter over the reserved blueberries and sprinkle with flaked almonds.