Blueberry Custard Trifle
Ingredients
Cake:
- 3 eggs
- 1 cup plus 2 tbsp sugar
- 1 tsp vanilla
- ¼ cup plus 2 tbsp oil
- ½ tbsp lemon juice
- 1¼ cup flour
- 1 tsp baking powder
- ⅓ cup water
Blueberry Filling:
- 1 12 oz. bag frozen blueberries
- 3 tsp corn starch
- ⅓ cup sugar
- 3 tbsp lemon juice
Whip:
- 16 oz. whip
- ¼ cup instant vanilla pudding
- 1 lb. custard
Instructions
Cake Instructions:
- Preheat oven to 350 degrees.
- Line a disposable cookie sheet with parchment and spray it with Pam.
- On high speed-beat eggs and sugar for 15 minutes.
- Lower the speed and add vanilla, oil and lemon juice.
- Alternate the flour, baking powder and water.
- Bake 10-15 minutes.
Blueberry Filling Instructions:
- 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.
- Place the filling in a disposable pastry bag and set aside
Whip Instructions:
- Whip the dessert topping until it holds its shape.
- Lower the speed and add pudding and custard.
- Mix till smooth.
- Fit a pastry bag with a tip and fill the bag with the whip. Set aside.
Assembling:
- Turns one your trifle cups upside down and use it as a cookie cutter for the cake layers. You can also use a cookie cutter if you prefer.
- Press one layer of cake into the bottom of each trifle cup.
- Snip the end of the bag with the blueberry filling. Squeeze a thin layer of the blueberry filling on the cake and freeze the trifle cups.
- Pipe a layer of whip on top of the blueberry layer and freeze.
- Squeeze another thin layer of blueberry filling on top of the whip layer.
- Place another cake layer on top of the blueberry layer.
- Pipe some more whip over the cake.
- Garnish with blueberries and mint leaves.