Blueberry Trifle Recipe
Ingredients
| Eggs | 3 | |
| Cornstarch | 1 1⁄2 Tablespoon | |
| Milk | 2 Cup (32 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Lady fingers | 24 | |
| Sherry | 1⁄3 Cup (5.33 tbs) | |
| Fresh blueberries/Dry pack frozen blueberries, rinsed, drained | 4 Cup (64 tbs) | |
| Heavy cream | 1 Cup (16 tbs), whipped | |
| Confectioner's sugar | 2 Tablespoon | |
| Almond extract | 1⁄2 Teaspoon | |
| Toasted slivered almonds | 1⁄4 Cup (4 tbs) | |
| Sugar | 3 Tablespoon | |
| Sugar | 3 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2534 Calories from Fat 1206
% Daily Value*
Total Fat 136 g208.7%
Saturated Fat 69.6 g348%
Trans Fat 0 g
Cholesterol 1008.5 mg336.2%
Sodium 775.6 mg32.3%
Total Carbohydrates 291 g97%
Dietary Fiber 26.5 g106.1%
Sugars 209 g
Protein 54 g109%
Vitamin A 122.2% Vitamin C 198.4%
Calcium 107.5% Iron 44.5%
*Based on a 2000 Calorie diet
Directions
Stir in cornstarch; gradually stir in milk.
Cook over low heat, stirring constantly, about 10 minutes, until custard begins to thicken; do not boil.
Cool; stir in vanilla.
Split ladyfingers; arrange on bottom of glass serving bowl.
Sprinkle with sherry; cover with 2 cups blueberries.
Spoon custard over blueberries.
Whip cream with confectioners' sugar and almond extract; spoon around outer edge of bowl.
Stand almonds upright in cream; fill center with remaining blueberries.
Sprinkle berries with sugar; chill before serving.
Chef
