This trifle is a magnificent melt-in-your-mouth masterpiece! With the plethora of disposable individual trifle cups on the market, the possibilities today are endless. However, this recipe can also be made in a traditional large trifle dish.
Preheat oven to 350°F (180°C). Line a disposable cookie sheet with Gefen Parchment Paper and spray with non-stick cooking spray.
Beat eggs and sugar on high speed for 15 minutes. Lower the speed and add vanilla, oil, and lemon juice. Alternate adding the flour, baking powder, and water.
Bake 10 to 15 minutes until set.
In a medium saucepan, combine all ingredients over a high flame. Bring to a boil, then reduce flame and let simmer for 15 minutes, stirring continuously.
Using an immersion blender, blend until no lumps remain.
Beat the whipped topping on high speed until stiff. Lower the speed, then add the pudding and custard.
To assemble, press one layer of cake into the bottom of each trifle cup. To measure, turn your trifle cup upside down and use it to cut the appropriate-sized cake slices.
Spread a thin layer of blueberry filling onto the cake; freeze. Once frozen, spread a layer of whip and freeze. Add another layer of blueberry filling and then a layer of cake.
To finish with a flourish, fill a pastry bag with the vanilla cream and pipe in an attractive swirl atop each trifle dish. Garnish with blueberries and mint leaves.