Almost any type of berry will work beautifully in this recipe. Match the syrup, preserves and garnish to the berry you use in the trifle.

Servings:  14 


1 angel food cake, cut into 1-inch cubes
1 tsp. vanilla extract
1/2 cup sugar
1/4 cup powdered sugar
3/4 cup light cream
1 jar blueberry preserves
2 cups heavy cream
3 egg yolks
3 tbsp. cornstarch
4 tbsp. blueberry syrup, divided
6 cups blueberries, divided
3/4 cup whole milk 

(Prep Time:30 minutes, Total Time:45 minutes)
1. To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in heavy saucepan; bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat. Place pan in ice water; whisk until cool. Cover; chill in freezer 1 hour.

2. To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. Place half of cake cubes in trifle bowl. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups blueberries. Drizzle with 2 tablespoons syrup.

3. Spoon 1 cup custard over syrup. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.

4. Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle. Garnish as desired. Serve immediately.