fbpx

Recipe by Esther Ottensoser

Blueberry Custard Trifle

()
add or remove this to/from your favorites
Blueberry Custard Trifle
Parve Parve
Medium Medium
24 Servings
Allergens

Contains

- Gluten - Wheat - Egg
1 Hour, 55 Minutes
Diets
- Vegetarian - Pescatarian

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.

Ingredients

Cake

  • 3 eggs

  • 1 cup plus 2 tablespoons sugar

  • 1 teaspoon Gefen Vanilla

  • 1/4 cup plus 2 tablespoons oil

  • 1/2 tablespoon lemon juice

Blueberry Filling

  • 1 (12-oz./340-g.) bag frozen blueberries

  • 3 teaspoons Gefen Cornstarch

  • 1/3 cup sugar

  • 3 tablespoons lemon juice

Vanilla Cream

  • 1 (1-lb./454-g.) container vanilla custard

Directions

For the Cake

1.

Preheat oven to 350°F (180°C). Line a disposable cookie sheet with Gefen Parchment Paper and spray with non-stick cooking spray.

2.

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.

3.

Bake 10 to 15 minutes until set.

For the Blueberry Filling

1.

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.

2.

Using an immersion blender, blend until no lumps remain.

For the Vanilla Cream

1.

Beat the whipped topping on high speed until stiff.  Lower the speed, then add the pudding and custard.

Assemble

1.

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.

2.

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.

3.

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.

Recipe tags

blueberries blueberry custard Esther Ottensoser refreshing desserts trifle trifles
Blueberry Custard Trifle

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Freeda
Freeda
6 months ago

Can I make using strawberries instead of blueberries?

Question
Mark your comment as a question
0
StickClose
Raquel
Raquel
Reply to  Freeda
6 months ago

yes

0
wpdiscuz   wpDiscuz

Related Recipes

Chocolate Hazelnut Pastry Twist

Chocolate Hazelnut Pastry Twist
New Way to Wrap

New Way to Wrap
Fruit Flan

Fruit Flan