Blueberry Trifle

Total Time: 2 hrs 5 mins Preparation Time: 30 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 14
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 egg yolks
• 3/4 cup milk
• 3/4 cup light cream
• 1 teaspoon vanilla
• 6 cups blueberries, divided
• 1 (15 ounce) angel food cake, cut into 1-inch cubes
• 4 tablespoons blueberry-flavored syrup, divided
• 1 (9 1/2 ounce) jar blueberry preserves
• 2 cups heavy cream
• 1/4 cup powdered sugar

Recipe

• 1 to prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
• 2 remove from heat. place pan in ice water; whisk until cool.
• 3 cover; chill in the freezer for 1 hour.
• 4 to assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. place half of cake cubes in trifle bowl.
• 5 drizzle with 2 tablespoons blueberry syrup. top with 2 cups blueberries. drizzle with 2 tablespoons syrup.
• 6 spoon 1 cup custard over syrup.
• 7 top with remaining cake cubes. spoon remaining 2 cups blueberries over cake cubes.
• 8 spread preserves over blueberries. spoon remaining 1 cup custard over preserves.
• 9 beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
• 10 spread over trifle.
• 11 garnish with toasted almonds and fresh blueberries if desired.
• 12 serve immediately.