This Blueberry Trifle will impress your guests. Choose any shape of glass you desire.Although we are making the majority of ingredients from scratch, you can also buy some of the trifle makings ready-made.
If you are making your layers from scratch:
Preheat oven to 350 degrees F
Grease one 9 inch round layer cake pans or line the bottom with wax paper or dust lightly with flour.
Sift together the dry ingredients, flour, baking powder, salt and sugar into a large mixing bowl.
Add the butter, half of the milk and vanilla
Beat for 1 minute on low speed.
Add the 1/8 cup milk and eggs and beat for another 2 minutes on low speed.
Pour the batter in the prepared pans and bake in the preheated oven for 35-40 minutes.
You will know it is done when the cake springs back the lightly touched.
Cool for 5 minutes then remove from pans onto cooling racks.
In a saucepan, combine the flour, sugar and salt. Whisk together.
Add scaled milk and whisk in.
Cook over medium heat for about 2 minutes until thickened.
Keep an eye, stirring occasionally so that it does not burn.
Break one egg into a measuring cup or bowl , and stir.To add the egg, you first pour a a small amount of the hot milk into the beaten egg and stir it in to combine.
Add a little more of the hot mixture to the egg, stir again, then add the egg to the hot pudding pot and stir.Cook for a minute longer until the pudding is creamy thick. Keep stirring during this process.
Remove the pudding from the heat and stir in the vanilla extract.
Transfer the pudding into a bowl. Keep refrigerated.
Homemade Blueberry Sauce
In a small pot combine the blueberries, water, sugar and salt.
Stir together and cook over medium heat until the sugar is dissolved, then bring to a boil.
Reduce the heat to low and simmer for about 7 minutes or until the berries burst.
Pour a small amount of the hot blueberry juice into the cornstarch, stir to combine then pour the cornstarch mixture back into cooking sauce.
Stir and cook for another 2 minutes, then remove from the heat.
Transfer the blueberries into a container.
Zest your lemons.
Squeeze the lemons.
Separate the egg yolks from the whites. You only need the yolks for this recipe.
In a heat proof bowl, combine the lemon zest, juice, sugar and salt and stir together.
Select a pan to fit the heat proof bowl and put about two inches of water in it. Bring it to the boil, then turn it down to simmer.
Put the heat proof bowl with ingredients already in it into the pot with the heated water.
Whisk in the egg yolks.
Let this cook for about 7-10 minutes, whisking while it is cooking. Once the mixture thickens you can remove it from the hot water pot.
Whisk in the butter pieces, one at a time until all the butter is in the curd.
Your curd can now be transferred to a container.
If you do not like the texture of the zest in the curd, you can put the curd through a strainer to remove it. We happen to like the texture so we leave it in.
Keep the lemon curd refrigerated. The curd is now ready for you to use with other recipes.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Choose whatever shape of glass you want to build your trifles in.
Put a layer of cake and drizzle with Contreau. (If you do not wish to use alcohol, you can always use a little fruit juice)
Continue on in any order you like with the pudding, blueberry sauce, caramel sauce and lemon curd making layers.
Top with the whipping cream and fresh fruit.