Tuesday, August 3, 2010

Blueberry Trifles Recipe:

Blueberry Trifles Recipe

As trifles are traditionally served in large glass bowls so all the layers can be clearly seen, this version of blueberry trifles break the usual since it is prepared in individual serving glasses. However, it still follow the classic sequence of layering of stuff beginning with slices of pound cake, then sprinkled with liquer to add some biting taste, then followed by a layer of fruit or jam to offset the biting taste of alcohol, then a creamy smooth mustard layer, topped with softly whipped cream then finally garnished with crushed cookies or sprinkles or tiny bits of fruits.

What makes trifles interesting is that variation exists for every layer. Pound cake may be substituted with a sponge cake, butter cake, or ladyfingers locally known as broas. Brandy or rum may be used instead of Grand Marnier to sprinkle over the cake. You can actually use any spirit or liquer to soak the cake or you can omit it.

In this version of blueberry trifle recipe, blueberry sauce is used to replace the fruits and jam. You can opt for other berries preserve or even peaches, pears,or kiwi.

For this recipe, instead of smooth custard and whipped cream, it is replaced with a delicious creamy smooth layer of softly whipped cream with mascarpone cream.

The final layer is decorated with crushed Gingersnap cookies. Toasted nuts can best replace the Gingersnap cookies.

Blueberry trifle is best served after a minimum of four hours chilling in the refrigerator.

Image Courtesy of Joy of baking


YIELD: 6 individual servings of 240 mL per seving


INGREDIENTS:

8 pcs of 1.5-inch slices of Pound Cake (can be replaced by sponge cake and lady finger or broas)
2 tablespoons Grand Marnier or other liquer (optional)- but this will add some biting taste to offset the sweetness of the fruit jam
1 cup Blueberry Sauce
225 grams fresh blueberries - about 2 cups
1 cup heavy whipping cream (contains 35-40% butterfat)
2-3 tablespoon granulated white sugar
2/3 cup Mascarpone Cheese
1 teaspoon pure vanilla extract
4 crushed Gingersnap cookies (home made or store bought)


PROCEDURE:
Pound Cake:
  1. Cut eight 1/2 inch (1.25 cm) slices of pound cake.
  2. Measure the diameter of four trifle glasses and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly into the glasses.

Mascarpone Cream:
  1. Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. Whip until soft peaks form.

To Assemble the Trifles:
  1. Place one round slice of pound cake in the bottom of each trifle glass.
  2. Sprinkle each slice of pound cake with about 1 teaspoon Grand Marnier.
  3. Next spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake.
  4. Cover the sauce with a few of the fresh blueberries.
  5. Place a large dollop of the whipped cream/mascarpone mixture on top of the berries.
  6. Cover and refrigerate for 4 to 24 hours to allow the flavors to mingle.
Finally, sprinkle each trifle with come crushed Gingersnap Cookies before serving.
Makes 4 - 1 1/2 cup servings or 6 - 1 cup servings.
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