jglass
New member
Blueberry Trifle
SERVES 10 -12
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)
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.
SERVES 10 -12
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)
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.