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Blueberry Custard Trifle

Photography by Dan Engongoro

This trifle is a magnificent melt-in-your-mouth masterpiece!

Cake:

  • 3 eggs
  • 1 cup plus 2 tbs sugar
  • 1 tsp vanilla
  • ¼ cup plus 2 tbs oil
  • ½ tbs lemon juice
  • 1¼ cup flour
  • 1 tsp baking powder
  • 1/3 cup water
Directions:
  1. Preheat oven to 350 degrees.
  2. Line disposable cookie sheet with parchment and spray with pam.
  3. On high speed-beat eggs and sugar for 15 minutes.
  4. Lower the speed and add vanilla, oil and lemon juice.
  5. Alternate the flour, baking powder and water.
Bake 10 to 15 minutes BLUEBERRY FILLING:
  • 1- 12 oz bag frozen blueberries
  • 3 tsp corn starch
  • 1/3 cup sugar
  • 3 tbs lemon juice

Combine all ingredients in medium saucepan. Bring to a boil and then simmer for 15 minutes, stirring continuously. Use a hand blender and blend until no lumps remain.

Whip:

  • 16 oz whip
  • ½ cup instant vanilla pudding
  • 1 pound custard

In a separate bowl: Whip the dessert topping until it holds its shape. Lower the speed and add pudding and custard. For assembling: 1- Press one layer of cake into the bottom of the trifle cups. *Tip turns your trifle upside down and use as a cookie cutter. 2- Spread a thin layer of the blueberry filling on the cake- freeze. 3-Spread a layer of whip – freeze. 4-Spread another thin layer of blueberry filling. 5- Using your (upside down) trifle cup as your cookie cutter, cut out another cake layer and place on top of the blueberry filling. 6-Fill a pastry bag with whip attach a tip and pipe the top of the trifle *Garnish with blueberries and mint leaves Yields approx 24.

For more blueberry recipes check out Blueberry Crumb Cake.

For more trifle recipes check out Chocolate Nut Trifle, Tri Color Fruit Trifle and Fruity Trifle Spread

This Article by EstherO. originally appeared in Mishpacha Magazine.


10 comments

  • Is that a safe bet for all your dessert trifles? (I’m making a bar mitzva in 2 months and have to do whatever I can in advance!)

    Ayelet May
  • Yes-freezes beautifully!

    estheroadmin
  • Can this be frozen in advance?

    Ayelet May
  • so clever-thanks for the tip!

    estheroadmin
  • If you are looking for a great shortcut to this fabulous recipe… I’ve done it with store bought sponge cake, and bought blueberry pie filling… then all i needed to do was make the cream and assemble! they are delicious

    leah

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