Recipe for cooking blueberry trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Blueberry Trifle

1 lb. sponge or angel food cake
1/3 c. blueberry jam or pie filling
3 Tbsp. cream sherry or sweet sherry
1 1/2 c. blueberries
1 1/2 c. blueberry pie filling
1 c. whipping cream
2 Tbsp. powdered\sugar
1 tea. vanilla extract or flavoring
1 recipe Custard (follows)

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 c. clean berries for garnish.

Arrange cake cubes in individual serving bowls or champagne stem glasses. Add about 2 Tbsp. pie filling over cake. Pour custard over cake and add about 1 Tbsp. 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 or flavoring. 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.

Makes approximately 6 to 8 servings.

For a change, strawberry, peach or apricot may be substituted.

Custard
1 1/2 Tbsp. cornstarch
1/2 c. milk or half-and-half
1 3/4 c. milk
3 Tbsp. sugar
1 tea. vanilla extract or flavoring
3 beaten egg yolks

Mix cornstarch with 1/2 c. milk or half-and- half.

In heavy saucepan, heat 1 3/4 c. milk with sugar just to boiling. Remove from heat; stir in cornstarch mixture. Cook, stirring constantly, until thickened. Simmer for 2 to 3 min.. Remove from heat; add vanilla extract or flavoring and egg yolks. Whisk until almost cold. Cover; chill at least 1 hour.