The ultimate makeover: Blueberry trifle

Name: The ultimate makeover: Blueberry trifle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 25 grams golden caster sugar; 2 teaspoons custard powder; 3 teaspoons cornflour; 350 milliliters semi-skimmed milk; 1 egg yolk; 1 vanilla pod, slit lengthways; 200 milliliters 7 fl oz tub half-fat crème fraîche; 50 grams golden caster sugar; 2 eggs; 50 grams self-raising flour; 2 Tbsps wild blueberry ‘St Dalfour with no added sugar fruit spread; 3 Tbsps marsala; 2 Tbsps golden caster sugar; 1 small zest lime; 225 grams blueberries; 200 grams 8oz tub organic Greek yogurt; 250 grams 9oz tub light mascarpone; 2 teaspoons golden caster sugar

The ultimate makeover: Blueberry trifle

If you want to add more European recipes to your collection, The ultimate makeover: Blueberry trifle might be a recipe you should try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 360 calories, 10g of protein, and 22g of fat each. From preparation to the plate, this recipe takes about 1 hour. If you have egg yolk, golden caster sugar, golden caster sugar, and a few other ingredients on hand, you can make it. It works well as a dessert. 79 people found this recipe to be scrumptious and satisfying. If you like this recipe, take a look at these similar recipes: The ultimate makeover: Blueberry muffins, Makeover Cranberry Trifle, and The ultimate makeover: Tiramisu.

Instructions

Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk.

Ingredients you will need

Custard

Corn Starch

Egg Yolk

Sugar

Milk

Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened.

Ingredients you will need

Corn Starch

Vanilla

Seeds

Milk

Equipment you will use

Frying Pan

Remove from the heat, then stir in the crme frache until smooth.

Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.

Equipment you will use

Bowl

Make the cake: heat oven to 180C/ fan 160C/gas

Equipment you will use

Oven

Lightly oil and line the base of a 20cm round cake tin.

Ingredients you will need

Base

Cooking Oil

Equipment you will use

Cake Form

Put the sugar and eggs into a bowl.

Ingredients you will need

Sugar

Egg

Equipment you will use

Bowl

Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it.

Ingredients you will need

Whipped Cream

Squash

All Purpose Flour

Equipment you will use

Whisk

Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.

Ingredients you will need

Fruit Spread

Equipment you will use

Wire Rack

Oven

Knife

Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.

Ingredients you will need

Blueberries

Lime Zest

Fruit

Sugar

Syrup

Water

Equipment you will use

Frying Pan

The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve.

Ingredients you will need

Custard

Cut the jammy sponge into cubes, then place in the base of a glass dish.

Ingredients you will need

Base

Drizzle over the Marsala. Keep about of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.

Ingredients you will need

Berries

Custard

Marsala

Fruit

Syrup

Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping.

Ingredients you will need

Mascarpone

Custard

Yogurt

Fruit

Sugar

Syrup

Equipment you will use

Skewers

Serve straight away or the syrup discolours the topping. This is best eaten the same day.

Ingredients you will need

Syrup

Equipment

Ingredients

Servings:

25grams

golden caster sugar 2teaspoons

custard powder 3teaspoons

cornflour 350milliliters

semi-skimmed milk 1

egg yolk 1

vanilla pod, slit lengthways 200milliliters

7 fl oz tub half-fat crème fraîche 50grams

golden caster sugar 2

eggs 50grams

self-raising flour 2Tbsps

wild blueberry ‘St Dalfour with no added sugar' fruit spread 3Tbsps

marsala 2Tbsps

golden caster sugar 1small

zest lime 225grams

blueberries 200grams

8oz tub organic Greek yogurt 250grams

9oz tub light mascarpone 2teaspoons

golden caster sugar

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.