Dessert Recipes
Blueberry Trifle
Yield: 6 to 8 servings
Ingredients
Trifle
- 1 pound sponge or angel food cake
- 1/3 cup blueberry jam or pie filling
- 3 tablespoons cream sherry or sweet sherry
- 1 1/2 cups blueberries
- 1 1/2 cups blueberry pie filling
- 1 cup whipping cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1 recipe Custard
Custard
- 1 1/2 tablespoons cornstarch
- 1/2 cup milk or Half-and-Half
- 1 3/4 cups milk
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 beaten egg yolks
Instructions
Trifle
- Cut cake into even slices or layers about 1 inch thick. Spread with jam or pie filling. Cut into 1-inch cubes. Put into large mixing bowl. Sprinkle with sherry and toss lightly.
- Clean berries; reserve 1/2 cup clean berries for garnish.
- Arrange cake cubes in individual serving bowls or champagne stem glasses. Add about 2 tablespoons pie filling over cake.
- Pour custard over cake and add about 1 tablespoon fresh berries.
- Cover and chill for at least 2 hours or overnight.
- One hour before serving, whip cream until soft peaks form. Add sugar and vanilla extract. Garnish trifle with fresh berries. Top with whipped cream.
- After topping with cream, serve within a few hours as whipped cream will make the cake become soggy.
Custard
- Mix cornstarch with 1/2 cup milk or Half-and-Half.
- In heavy saucepan, heat 1 3/4 cups milk with sugar just to boiling. Remove from heat; stir in cornstarch mixture. Cook, stirring constantly, until thickened. Simmer for 2 to 3 minutes.
- Remove from heat; add vanilla extract and egg yolks. Whisk until almost cold.
- Cover; chill for at least 1 hour.
Notes
For a change, strawberry, peach or apricot may be substituted.