Blueberry Trifle

1. 1

   In a large saucepan, combine 2 cups sugar, corstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine.

2. 2

   Cook over medium heat, stirring often until mixture thickens, about 15-20 minutes. Remove from heat.

3. 3

   Add lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate at least 2 hours.

4. 4

   In a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form. Add remaining 1 teaspoon vanilla and beat until stiff peaks form.

5. 5

   In the bottom of a trivle bowl, layer half of the blueberry muffins. Top muffins with 3 cups blueberries. Top blueberries with half of whipped cream. Top whipped cream with two thirds of lemon mixture. Top remaining 3 cups blueberries and remaining blueberry muffins.

6. 6

   In a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine. Spread over muffin layer.

7. 7

   Garnish with additional blueberries and a lemon-peel curl if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.