Blueberry Trifle

This dessert looks beautiful and tastes divine. The ultimate summertime dessert.

• Ready In: 2 hrs 5 mins
• Serves: 14

Ingredients

• CUSTARD

• 1⁄2 cup sugar
• 3  tablespoons cornstarch
• 3  egg yolks
• 3⁄4 cup milk
• 3⁄4 cup  light cream
• 1  teaspoon vanilla

• TRIFLE INGREDIENTS

• 6  cups blueberries, divided
• 1 (15 ounce)  angel food cake, cut into 1-inch cubes
• 4  tablespoons  blueberry-flavored syrup, divided
• 1 (9 1/2ounce) jar  blueberry preserves
• 2  cups heavy cream
• 1⁄4 cup powdered sugar

Directions

1. To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
2. Remove from heat. Place pan in ice water; whisk until cool.
3. Cover; chill in the freezer for 1 hour.
4. To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. Place half of cake cubes in trifle bowl.
5. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups blueberries. Drizzle with 2 tablespoons syrup.
6. Spoon 1 cup custard over syrup.
7. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes.
8. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.
9. Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
10. Spread over trifle.
11. Garnish with toasted almonds and fresh blueberries if desired.
12. Serve immediately.