- For custard: Fill a large bowl or basin with ice water. In a heavy saucepan whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla. Bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat and immediately place pan in ice water; continue whisking until cool. Cover and place in freezer 1 hour.
- To assemble trifle: Place 2 cups of the blueberries in a 3-quart trifle bowl. Add half the cake cubes. Drizzle with 2 tablespoons of the syrup. Top with 2 cups blueberries; drizzle with 2 tablespoons syrup.
- Spoon 1 cup chilled custard over syrup. Top with remaining cake cubes. Spoon remaining 2 cups berries on cake cubes. Spread preserves on berries. Spoon remaining 1 cup custard on preserves.
- In a mixing bowl. In a mixing bowl and using an electric mixer, beat heavy cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on trifle. If desired, top with additional berries, mint and almonds. Serve immediately.
View all nutritional information
Calories 356, Calories Fat 141, Total Fat 15g, Saturated Fat 9g, Cholesterol 97mg, Sodium 255mg, Carbohydrate 52g, Protein 4g
|Calories (fat) extra||39|
|Total Fat (extra)||24|
|Saturated Fat (extra)||46|
|Vitamin A (extra)||13|
|Vitamin C (extra)||11|