The Ultimate Makeover Blueberry Trifle Recipes

THE ULTIMATE MAKEOVER: BLUEBERRY TRIFLE

Steps:

• Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
• Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
• Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
• The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
• Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

BLUEBERRY TRIFLE

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

BLUEBERRY TRIFLE

Steps:

• 1. Cut eight 1/2 inch slices of pound cake, if you are making inividual trifles.(Measure the diameter of four glasses or cups, and use a cookie cutter to cut the pound cae slices into eight rounds so that they fit snugly into the glasses. NOTE: If making in a large trifle dish, place slices of the cake in the bottom (and layers) of the dish so that they will fit snug on the bottom (and layers) of the trifle dish.
• 2. Place the heavy whipping cream, sugar, mascarpone and vanilla extract in a large bowl. Whip until soft peaks form.
• 3. To assemble the trifles: Place one slice of pound cake in the botom of each trifle glass (or larger slices in the bottom of a large trifle dish). Sprnkle each slice of cake with about 1 teaspoon Grand Marnier (if desired). Next spoon about 1-2 tablespoons fo Bueberry Sauce on top of each round or slice of cake.
• 4. Cover the sauce wih a few of the fresh blueberries. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries. Repeat the layers, starting with the pound cake.
• 5. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.
• 6. Just before serving, sprinkle trifle with some crushed Gingersnap cookies, nuts or blueberries.
• 7. BLUEBERRY SAUCE: 1-2 TABLESPOONS JUICE 3/4 - 1 CUP GRANULATED SUGAR (TO TASTE) 1/2 TABLESPOON CORNSTARCH 1/8 TEASPOON CINNAMON (OPTIONAL) 1/8 TEASPOON SALT 2/3 CUP WATER 1 POUND OR 3 CUPS FRESH BLUEBERRIES 1/8 TEASPOON PURE VANILLA EXTRACT (OPTIONAL) PLACE THE SUGAR, CORNSTARCH, CINNAMON, SALT AND WATER IN A MEDIUM-SIZED SAUCEPAN AND STIR UNTIL SMOOTH. STIR IN THE BLUEBERRIES AND PLACE THE SAUCEPAN OVER MEDIUM HEAT. COOK THE SAUCE UNTIL THE LIQUID THICKENS AND BECOMES CLEAR (SOME OF THE BLUEBERRIES WILL BREAK DOWN AND OTHERS WILL REMAIN WHOLE.) TASTE TO SEE IF SWEET ENOUGH AND IF YOU WANT A THINNER SAUCE, ADD MORE WATER. STIR IN THE VANILLA EXTRACT, IF USING, AND THE LEMON ZEST AND JUICE. TASTE AND ADD MORE LEMON JUICE, IF NEEDED. LET COOL AND THEN COVER AND REFRIGERATE. MAKES ABOUT 3 CUPS.

BLUEBERRY TRIFLE

Steps:

• In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
• Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
• Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
• In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
• In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
• In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
• Garnish with additional blueberries and a lemon-peel curl if desired.