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Blueberry Trifle

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Ingredients
  Eggs 3
  Cornstarch 1 1⁄2 Tablespoon
  Milk 2 Cup (32 tbs)
  Vanilla extract 2 Teaspoon
  Lady fingers 24
  Sherry 1⁄3 Cup (5.33 tbs)
  Fresh blueberries/Dry pack frozen blueberries, rinsed, drained 4 Cup (64 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Confectioner's sugar 2 Tablespoon
  Almond extract 1⁄2 Teaspoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
Directions

Beat eggs and sugar until well blended and foamy.
Stir in cornstarch; gradually stir in milk.
Cook over low heat, stirring constantly, about 10 minutes, until custard begins to thicken; do not boil.
Cool; stir in vanilla.
Split ladyfingers; arrange on bottom of glass serving bowl.
Sprinkle with sherry; cover with 2 cups blueberries.
Spoon custard over blueberries.
Whip cream with confectioners' sugar and almond extract; spoon around outer edge of bowl.
Stand almonds upright in cream; fill center with remaining blueberries.
Sprinkle berries with sugar; chill before serving.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Cake

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