Lemon-Blueberry Trifle: Your Summer Must-Try Dessert

Lemon-Blueberry Trifle: Your Summer Must-Try Dessert

Lemon-Blueberry Trifle: A Stunning and Simple Summer Dessert

This Lemon-Blueberry Trifle is the perfect way to end a summer cookout. Featuring layers of lemon-flavored pastry cream, store-bought angel food cake, and fresh blueberries, this dessert is both stunning and simple to make. A clear glass trifle bowl with tall sides is ideal for showcasing the layers, but any clear glass bowl will work. And while fresh-picked blueberries are hard to beat in this easy dessert, feel free to use any seasonal fruit you have on hand.

Expert Tips and Tricks

Here are some key tips from the EatingWell Test Kitchen to ensure that this trifle works perfectly, tastes great, and is good for you too:

  • Half-fill a large bowl with ice water and set aside.
  • Whisk sugar, cornstarch, and salt in a medium heatproof bowl, then whisk in egg yolks until the mixture is pale yellow, smooth, and fluffy.
  • Combine milk and lemon zest in a medium saucepan and bring to a gentle simmer over medium heat. Slowly add this mixture to the egg yolk mixture, whisking constantly, until all of the milk mixture has been incorporated. Return the mixture to the saucepan, then cook over medium heat, whisking constantly, until the mixture begins to bubble and has thickened.
  • Remove from heat and whisk in butter until combined. Pour through a fine-mesh sieve into a clean medium heatproof bowl. Immediately place plastic wrap or buttered parchment paper directly on the surface of the pastry cream to prevent a skin from forming. Place the bowl in the prepared ice bath and let cool for 30 minutes.
  • Stir lemon juice into the chilled pastry cream and set aside.
  • Stir blueberries and sugar together in a large bowl, mashing some berries to release juices, and let stand at room temperature until the berries are glossy.
  • Gently toss cake, simple syrup, and lemon juice together in a large bowl until coated.
  • Place half of the cake in an even layer in the bottom of a small (2-quart) trifle bowl or medium glass bowl. Spoon half of the pastry cream over the cake, smoothing into an even layer. Spoon half of the blueberries with juices in an even layer over the pastry cream. Repeat the layers with the remaining cake, pastry cream, and blueberries.
  • Garnish with lemon zest, if desired.
  • Refrigerate pastry cream (Steps 1-2) in an airtight container, with plastic wrap or buttered parchment paper placed directly on the surface, for up to 3 days. Cover and refrigerate assembled trifle for up to 24 hours.

The Origins of Trifle

The word "trifle" comes from the Old French word trufle, which meant whimsical, frivolous, or unimportant. In other words, a trifle is a cake that's fun to look at and eat. Traditionally served in a large, clear, straight-sided glass bowl, every pretty layer can be seen and enjoyed. A long spoon is used to dish it out so that you can dig down from the top of the cake to the very bottom and pull out a serving that contains every layer.

Nutritional Information

Serving Size: about 2/3 cup
Calories 192, Fat 5g, Saturated Fat 3g, Cholesterol 86mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 16g, Protein 4g, Fiber 1g, Sodium 143mg, Potassium 128mg

Originally Post From https://www.eatingwell.com/lemon-blueberry-trifle-8664346

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