Blueberry Trifle
From kitchenwitchcooks 14 years agoIngredients
- 2 1/2 cups sugar, divided shopping list
- 1/4 cup plus 2 tablespoons cornstarch shopping list
- 1 teaspoon salt shopping list
- 8 egg yolks, beaten shopping list
- 1 cup water shopping list
- 1/2 cup fresh lemon juice shopping list
- 1/2 cup butter shopping list
- 3 teaspoons vanilla extract, divided shopping list
- 4 cups heavy whipping cream shopping list
- 12 blueberry muffins, torn into bite sized pieces. (about 12 cups) shopping list
- 6 cups fresh blueberries shopping list
- blueberries, & lemon-peel curl (to garnish) shopping list
- In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. shopping list
- Add egg yolks and water to sugar mixture, whisking well to combine. shopping list
- Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat. shopping list
- Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. shopping list
- Cover and refrigerate at least 2 hours. shopping list
- In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. shopping list
- Add remaining 1 teaspoon vanilla and beat until stiff peaks form. shopping list
- In the bottom of a trivle bowl, layer half of the blueberry muffins. shopping list
- Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. shopping list
- Top whipped cream with two thirds of lemon mixture. shopping list
- Top remaining 3 cups blueberries and remaining blueberry muffins. shopping list
- In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. shopping list
- Spread over muffin layer. shopping list
- Garnish with additional blueberries and a lemon-peel curl if desired. shopping list
How to make it
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The Rating
Reviewed by 1 people-
looks heavanly, great blueberry post!
midgelet in Whereabouts loved it
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