Red, White and Blueberry Trifle
This slightly silly, over-the-top treat celebrates my favorite summertime fruits: blueberries and strawberries. It’s the perfect make-ahead dessert that can let you focus on mastering the grill. For a perfect picnic dessert, assemble these in mason jars, then put the lids on tight and throw them in a cooler! Makes 1 large trifle bowl or vase, or 10 to 12 medium-sized jars or glasses.
- Ready In:
Blueberry and White Chocolate Whipped Cream
- 3 cups heavy whipping cream
- 6 ounces high-quality white chocolate, like Valrhona
- 1 cup wild blueberry jam or 1 cup preserves
- 1 lime, juice and zest
- 1 pinch salt
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1⁄2 cup red white and blue candy sprinkles
- 1 lb fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon lemon zest
- 1 lemon, juice (or 2 tablespoons of Lemoncello or your favorite liquor)
White Chocolate Firework Stars
- 16 ounces white chocolate, roughly chopped
- 3 ounces red popping candies
- 3 ounces blue popping candies
Blueberry and White Chocolate Whipped Cream:
- The night before, gently melt the white chocolate in a heatproof bowl in the microwave. Bring the cream to a simmer. Pour half of the cream over the chocolate and whisk it together until it’s glossy and smooth. Add the remaining cream and whisk to combine. If you want to get technical, finish this mixture with a hand blender to perfect the emulsion.
- Let this sit in the refrigerator overnight or at least 6 hours.
- Hand or in a stand mixer, whisk the cool cream until it forms soft peaks. Add the lime juice, zest, salt and preserves. Whisk until medium peaks form. DO NOT OVER WHIP, you will have white chocolate butter… Not Delicious.
- Set aside in the refrigerator until you are ready to assemble.
- Pre-heat oven to 325 degrees F.
- Spray a cookie sheet / jelly roll pan with non-sick spray and line it with parchment paper.
- Put the flour, baking powder, baking soda and salt in a medium bowl and whisk until blended together. In a large mixing bowl, whisk the oil and sugar together, it’s actually easier to do this by hand than with an electric mixer. If you really like the mixer, use it. Add the eggs and whisk until smooth, you don’t have to spend a lot of time on this, just whisk it together. Add the buttermilk and vanilla and whisk until incorporated. Add the dry ingredients in two installments, whisking until blended. Whisk in the sprinkles.
- Spread the batter evenly on the prepared pan and bake for 18 to 25 minutes until the cake is golden brown and the center springs back when gently pressed. Let cool.
- Cut the tops off the strawberries and slice them vertically into coins. Place the coins into a bowl and sprinkle with the sugar, zest and juice. Let this sit for a few minutes, the strawberries will release their juices.
- Cut the cake into 2 inch cubes and scatter in a layer on the bottom of the vessel. Spread 1/3rd of the blueberry white chocolate whipped cream in an even layer on top followed by a later of the strawberries. Repeat layers until you have used all the product. Store in the refrigerator until ready to serve. The trifle will hold chilled for 2 days.
White Chocolate Firework Stars:
- In a microwave safe bowl, Gently heat the white chocolate in the microwave until half of it is melted. Vigorously stir the chocolate, the residual heat will melt the remaining pieces. Spread onto a 13” by 18” sheet of parchment paper. Sprinkle the popping candy on top. Once the chocolate starts to set, punch out star shapes. If you don’t have a star cutter, you can cut them free hand with a sharp paring knife or break the chocolate into shards once it is set. Store this garnish tightly wrapped in the refrigerator as humidity will cause the popping candy to melt.Alternate garnishes include sparklers, anything red white or blue, flags (edible or non-edible).
- Notes: The fast and easy approach: Use a box of confetti cake instead of making it from scratch. If you don’t want to take the time to make the white chocolate whipped cream, whip 3 cups of regular heavy cream with 3 tablespoon of powdered sugar and proceed with the recipe. You can also use whipped topping and fold in fresh blueberries.
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I had already worked out how I am making my trifle for the 4th of July but this recipe is fabulous and I will be trying it next year minus the blueberries next year (I don't like blueberries). I really love the idea of pop rocks and I ideas of many different holiday & special occasion applications. Thanks for the recipe and great ideas.Reply