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| Blueberry
Trifle |
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This simple but very elegant summer dessert, is so easy to assemble, and so very delicious. When Helen’s husband, Doug, tried to skimp on the serving size last September, he was almost tarred and feathered by the assembled guests. We suggest that you don’t make that same mistake!
- 3 cups whipping cream
- ¼ cup sugar
- 1 tsp. vanilla extract
- 1 cup sliced almonds
- 2 tbsp. sugar
- 1 sponge cake or lady fingers
- ½ cup port or sherry
- ¾ cup strawberry jam or sundae topping
- 6 cups fresh or frozen blueberries
- Whip the cream until soft peaks are formed. Add ¼ cup sugar and vanilla and whip until well combined.
- Toast the almonds, sprinkled with 2 tbsp. sugar, in a 350°F oven. Turn once to ensure browning and remove when golden.
- Line bottom of a 4 quart glass bowl with 1/3 of sponge cake.
- Add the following layers, in order: 1/3 of port, 1/3 of strawberry topping, 1/3 of blueberries and 1/3 of whipping cream.
- Repeat layers twice more.
- Just before serving, sprinkle the toasted almonds over the whipping cream.
Serves 12 -14
NOTE: Wild blueberries have a stronger flavour – and they are available in the frozen food section of some grocery stores.
Did you enjoy this recipe?
It can be found in our book, Icebergs
& Belugas, pg. 173.
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