Blueberry Trifle Recipes

Steps:

• Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Steps:

• Make lemon syrup: In a small saucepan, bring 1/4 cup sugar, lemon juice, and 1/4 cup water to a boil over medium heat, stirring to dissolve sugar. Let cool completely, then brush over both sides of cake slices. Quarter each slice.
• With an electric mixer, beat cream cheese with remaining 1/3 cup sugar on high speed until lightened. With mixer on medium speed, gradually add heavy cream in a steady stream; continue beating until mixture is light and airy (mixture will be like a very soft whipped cream).
• Arrange half the cake pieces in the bottom of a 2-quart serving dish. Spoon half the cream-cheese mixture over cake in dollops; spread to sides of dish. Scatter half the blueberries and raspberries on top. Repeat layering with remaining cake, cream-cheese mixture, and berries, piling berries in the center.
• Cover, and refrigerate until chilled, at least 1 hour and up to overnight.

Steps:

• Mix together cream cheese, and powdered sugar.
• Add milk and pudding mix; mix well.
• Fold in 1 1/2 cups of whipped topping.
• Place half of the cake cubes in a 3 quart glass bowl.
• Layer with half of the berries and pudding mixture.
• Cover with remaining cake cubes.
• Layer mixtue with remaining berries and pudding mixture.
• Spread remaining whipped topping over top.

Steps:

• Combine pudding mixes and milk according to package directions. Add almond flavoring to mixture.
• Layer 1/3 of pudding mixture on bottom of trifle dish. Layer 1/3 of pound cake cubes over pudding. Layer 1/3 of blueberries over pound cake.
• Repeat layering of pudding, cake and blueberries twice.
• Chill for 3-10 hours.
• When ready to serve, beat whipping cream and sugar at fast speed for 3-4 minutes until desired consistency.
• Spread whipped cream on top of trifle and serve.
• *** Also great with 'Zaar #18601 as the cake base! ***.

Steps:

• In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.
• Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
• Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
• In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.
• In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.
• In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
• Garnish with additional blueberries and a lemon-peel curl if desired.

Steps:

• Pour 1/2 cup of the orange juice into a small pot and heat over medium flame until hot; remove from heat. Sprinkle the gelatin on top of the hot orange juice, give it a stir, and let stand for 5 minutes to soften.
• Combine the yogurt, ricotta, vanilla, brown sugar, orange zest, and the gelatin mixture in a food processor and process until smooth, thick, and custard-like.
• Put the angel food cake in a trifle bowl and push it down so it sits on the bottom. Pour the remaining 1/2 cup of orange juice over the cake to moisten. Spoon the yogurt custard over the cake to cover. Chill in the refrigerator to set up.
• To make the blueberry compote: Combine the blueberries, sugar, and lemon juice in a pot over medium heat. Stir gently until the berries breakdown and release their natural juice; the consistency should remain a bit chunky. Set aside to cool.
• Top the chilled trifle with the blueberry compote and garnish with fresh mint.

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.

Steps:

• Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crème fraîche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
• Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
• Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1½-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
• The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about ¼ of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
• Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

Steps:

• In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour., To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.