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Prep Time: 155 Minutes Cook Time: 0 Minutes |
Ready In: 155 Minutes Servings: 12 |
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This trifle recipe is from Taste of the South magazine. It sounds absolutely fantastic and I can't wait to make it! There are other blueberry trifle recipes on Recipezaar, but none quite like this one. It sounds like the perfect summertime treat. NOTE: the prep time includes 2 hour refrigeration time in step 1. Ingredients:
2 1/2 cups sugar, divided |
1/4 cup plus 2 tablespoons cornstarch |
1 teaspoon salt |
8 egg yolks, beaten |
1 cup water |
1/2 cup fresh lemon juice |
1/2 cup butter |
3 teaspoons vanilla extract, divided |
4 cups heavy whipping cream |
12 blueberry muffins, torn into bite sized pieces. (about 12 cups) |
6 cups fresh blueberries |
blueberries, & lemon-peel curl (to garnish) |
Directions:
1. 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.
2. Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.
3. Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.
4. 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.
5. 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.
6. In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.
7. Garnish with additional blueberries and a lemon-peel curl if desired.
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