Blue Ribbon Blueberry Trifle by anna

[rottiedogs]

Blue Ribbon Blueberry Trifle
Submitted by anna on June 24, 2007 at 6:57 pm

DESCRIPTION
Blue Ribbon Blueberry Trifle

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This trifle won 1st place in the cake category at the 2007 NC Blueberry Festival in Burgaw, NC.

1 Angel Food Cake (store-bought or homemade), cut into 1 inch cubes
3 cups fresh blueberries, washed and dried
½ cup sliced almonds, lightly toasted
1 recipe of syrup (see below)
1 recipe almond cream (see below)

Ingredients/Directions for the Syrup:
½ cup sugar
½ cup water
¼ tsp vanilla extract
Bring the sugar and water to a boil in a saucepan and simmer until all of the sugar is dissolved. Cover and refrigerate. When cool, measure out ½ cup of the mixture and add the vanilla extract. Save any leftover sugar/water mixture for another use.

Ingredients/Directions for the Almond Cream:
1 small box (3.4 oz) instant French Vanilla pudding mix
2 cups whipping cream
1 cup whole milk
1 tsp almond extract
Combine all ingredients in a large mixing bowl. Beat with mixer on low speed until blended. Beat on high speed until soft peaks form. Refrigerate until ready to use.

To assemble in a trifle dish:
Combine the syrup and all of the blueberries in a large bowl. Toss gently.

(The cake and the almond cream will be divided into 3 portions and the blueberry mixture and almonds will be divided into 4 portions.)
Layer 3 times in the following order: cake, blueberry/syrup mixture, almonds, cream. (Try to get all of the syrup onto the cake as you are layering.)
On the final cream layer, place the last portion of blueberries in the center of the trifle. Place the last portion of almonds around the circle of blueberries.

Refrigerate for 4 hours before serving. Best served and eaten the same day it is made.

Yield: 10 servings

1. This trifle is great with pound cake substituted for the angel food cake.
2. For a longer shelf life, skip putting the almonds inside the layers and put all of them on top just prior to serving.
3. To spike, replace 1-2 tbsp of the syrup with Grand Marnier. Blueberry Wine would work well too if you are lucky enough to have some.

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• This topic was modified 7 years, 11 months ago by rottiedogs.

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