Blueberry sponge slice

Method

1. Place the blueberries in a pan with the lemon juice and 75g of the icing sugar and heat gently for about 5 minutes or until the blueberries are beginning to burst and you have a lovely sauce. Remove from the heat.
2. Meanwhile, slice the Madeira cake lengthways into 3 pieces and arrange in the base of a 25cm x 15cm shallow roasting tin or dish. Spread the blueberries over the top and spoon on the juices to soak into the sponge.
3. Place the cream cheese, mascarpone and Marsala and the remaining icing sugar in a bowl and beat together well until smooth. Spread the Marsala cream over the cooled blueberries.
4. Place in the freezer for about 20 minutes – this will help it set quickly.
5. Sprinkle with the flaked almonds and dust with icing sugar to serve.