BLUEBERRY TRIFLE
"Yummy, yummy for my tummy!" This makes me smile whenever I think of my son (now adult) using this expression when he was a little boy and tasted a sweet dessert -this Blueberry Trifle, as well as my Strawberry and Lemon Curd Trifle is one of the dishes that made him use this phrase. Strawberries are ripening here in...
Provided by Pat Morris
Categories Fruit Desserts
Number Of Ingredients 9
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.
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Tamara Richards
[email protected]This trifle looks amazing! I'm definitely going to make it for my next party.
Sheril Singh
[email protected]I can't wait to try this trifle! It looks so delicious and easy to make. I love that it uses fresh blueberries.
Hangu Lala
[email protected]This trifle is the perfect summer dessert! It's light and refreshing, and the blueberries add a pop of color and flavor. I love that it's so easy to make, too.
Matthew Pico
[email protected]This trifle was delicious! The blueberry filling was tart and sweet, and the whipped cream was light and fluffy. I would definitely make this again.
Phoebe Woodward
[email protected]This trifle was easy to make and it turned out great! I used fresh blueberries and they really made the dish. I also loved the crunch from the graham cracker crumbs.
Nasir Meer
[email protected]I'm not a big fan of blueberries, but I thought this trifle was pretty good. The cake layers were moist and flavorful, and the whipped cream was nice and creamy.
Nathaniel Assibi
[email protected]This trifle was a bit too sweet for my taste, but it was still good. The blueberries were fresh and plump, and the whipped cream was nice and creamy.
Daniel Holman
[email protected]This trifle was delicious! The blueberry filling was tart and sweet, and the whipped cream was light and fluffy. I would definitely make this again.
Nazir Samejo
[email protected]This trifle was easy to make and it turned out great! I used fresh blueberries and they really made the dish. I also loved the crunch from the graham cracker crumbs.
Abdullah Tp
[email protected]I'm not a huge fan of blueberries, but I thought this trifle was pretty good. The cake layers were moist and flavorful, and the whipped cream was nice and creamy. I would have liked it more if there were more strawberries in it.
Sharlain Wilson
[email protected]This trifle was a bit too sweet for my taste, but I still enjoyed it. The blueberries were fresh and plump, and the whipped cream was light and fluffy.
Kangatta Wamiti
[email protected]I made this trifle for my family and they raved about it! It's so light and fluffy, and the blueberries add a perfect touch of sweetness. I'll definitely be making this again.
Ohene Prosper
[email protected]This trifle is absolutely delicious! I love the way the flavors of the blueberries, whipped cream, and cake all come together. It's the perfect dessert for any occasion.
Andy Krause
[email protected]I've made this trifle twice now and it's always a crowd-pleaser. It's so easy to make and it looks so impressive when you bring it to a party. I love the way the blueberries burst in your mouth.
T Rolls
[email protected]This blueberry trifle was a huge hit at my 4th of July party! The combination of sweet blueberries, fluffy whipped cream, and moist cake layers was simply divine. I highly recommend this recipe for any special occasion.