There are 4 parts to the trifle; the cake, the blueberries, the custard layer and the fresh whipped cream layer. You can make all or parts from scratch, you choose what you prefer!
1 1/2CupsFresh or Frozen Blueberriesyou can swap the fruit if you prefer!
4inchx 1 thick slices of Lemon Pound Cake
5 1/2cupsor 550 ml Custard / Jell - O Cook n Serve Vanilla
14ozfl / 400 ml Whipping Cream or Cool Whipdivided
Zest & juice of 1/2 lemon
3TablespoonPowdered Sugaroptional to add to the whipping cream
The cake :
First of all bake the cake and allow to cool. Then cut 4 slices approximately 1 inch thickness and then cut each slice into 9 cubes. (3 cuts across and 3 cuts vertical.) Then arrange in the bottom of your bowl. (You can add more cake if you wish)
Make the custard filling.
When you have made the custard, place in a bowl and cover the surface with plastic wrap and allow to completely cool. You need the plastic wrap to stop a skin from forming. *** If making custard from scratch, please add 2 tablespoons of cornstarch to the egg yolks when beating to thicken the custard.
Once the custard has completely cooled, add the juice and zest of half a lemon to the custard.
Whip all the fresh cream until stiff, adding powdered sugar to taste, then gently combine HALF the whipped cream into the cold custard mix. If using Cool whip, add HALF the amount to the custard mix.
Assemble the trifle
Sprinkle some blueberries throughout the bowl, in between the cake pieces etc. Then pour your custard mix over the top. Add more blueberries and finally finish off with the remaining half of the whipped cream or cool whip. You can either pipe it on top or simply spread it.
The custard mix is quite 'loose' so be careful not to get the cream topping mixed into the custard!
Refrigerate of 3 -4 hours if you can wait that long! For best results, try to chill for 8 hours.
Please note prep time is for if you make the cake and custard from scratch. Total prep time will be 15 minutes if using ready made ingredients.