Photography by Dan Engongoro
This trifle is a magnificent melt-in-your-mouth masterpiece!
- 3 eggs
- 1 cup plus 2 tbs sugar
- 1 tsp vanilla
- ¼ cup plus 2 tbs oil
- ½ tbs lemon juice
- 1¼ cup flour
- 1 tsp baking powder
- 1/3 cup water
- Preheat oven to 350 degrees.
- Line disposable cookie sheet with parchment and spray 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.
- 1- 12 oz bag frozen blueberries
- 3 tsp corn starch
- 1/3 cup sugar
- 3 tbs lemon juice
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.
- 16 oz whip
- ½ cup instant vanilla pudding
- 1 pound custard
In a separate bowl: Whip the dessert topping until it holds its shape. Lower the speed and add pudding and custard. For assembling: 1- Press one layer of cake into the bottom of the trifle cups. *Tip turns your trifle upside down and use as a cookie cutter. 2- Spread a thin layer of the blueberry filling on the cake- freeze. 3-Spread a layer of whip – freeze. 4-Spread another thin layer of blueberry filling. 5- Using your (upside down) trifle cup as your cookie cutter, cut out another cake layer and place on top of the blueberry filling. 6-Fill a pastry bag with whip attach a tip and pipe the top of the trifle *Garnish with blueberries and mint leaves Yields approx 24.
For more blueberry recipes check out Blueberry Crumb Cake.
This Article by EstherO. originally appeared in Mishpacha Magazine.