Summer Blueberry Trifle

Some of us – looking at no one in particular, Gillian 😉 – have fully embraced the Cheat’s Christmas Trifle, and made it their own – https://eatingforireland.com/recipe/the-easiest-ever-christmas-trifle/

However, it occurred to me that you might like a lighter, more Summery version to add to your trifle repertoire – if that is even a ‘thing’; well it is now..

And naturally I’m cheating again by using this time: shop bought Blueberry Muffins, with a homemade easy-as-pie Blueberry Compote, https://eatingforireland.com/recipe/blueberry-compote/ and a tub of ready-made Custard from the supermarket with some white chocolate added. By way of adding a bit of booze – absolutely non-essential, but I had it lying about – I used some of last year’s Blackberry Liqueur.https://eatingforireland.com/recipe/blackberry-liqueur/

If you’ve made my Christmas Trifle, then you’ll have realised that the 2 sentences above actually are the recipe. I’ll run through it in the traditional manner anyway, for the Eating for Ireland Trifle virgins!

Please forgive the quality of the pictures of the completed item – I made this trifle when we had visitors from Italy, and we all jumped in so fast that we had almost inhaled it all before I remembered to take pictures!

EQUIPMENT:

• A suitable trifle bowl – See NOTE 1
• A microwaveable bowl
• A Medium sized saucepan
• A sieve
• a metal spoon
• A spatula and/or a strong hand whisk
• Some cling film or a waxed wrap, to cover.

INGREDIENTS:

• A pack of four Blueberry muffins
• 450g tub of fresh Custard – best quality you can find/afford.
• 100g White Chocolate – I use Milky Bar.
• 250g Fresh or Frozen Blueberries – ones that are past their best are perfect for this.
• A drizzle of your chosen Liqueur – completely optional.
• Whipped cream, with fresh berries, sprinkles, or grated chocolate to decorate

METHOD:

• Make your compote: Tip the blueberries into the sieve and rinse under some cold water.
• Drain, and put them into the saucepan with just the water that’s left after draining. Cook over a medium-high heat until the berries pop, and release all their yummy juices. Stir occasionally.

• You don’t need to add sugar; it’s perfect as it is. Leave to one side to cool a little.
• Remove the muffins from their paper cases and cut in half across their equator.

• Spread a liberal amount of the Compote over the larger sides of all the Muffins, and pop the tops back on.

• Now slice downwards, to give you 3 or 4 slices from each Muffin.

• Put a layer of  muffin on the base of the bowl. If you’re using a high-sided bowl, try putting some of the muffin pieces slightly up the sides.
• Drizzle over  your chosen booze, if using.
• Dollop the last of the Compote over the top of the muffins, until it’s all used up. If you want to, you can add some fresh/frozen berries at this stage, but I generally don’t bother.

• Break up the chocolate and melt it in the microwave – I find: 1 minute – give it a stir- another 20-30 seconds – is plenty.

• Mix the chocolate with the spatula to make sure that it’s all melted. Allow to cool for a couple of minutes.
• Add about 1-2 tablespoons of the custard to the chocolate and beat it in thoroughly with the spatula, or a strong hand whisk. The chocolate will look like it’s about to ‘seize’ – white chocolate is famous for this – but keep beating and all will be well.

• Add the rest of the custard in one go and beat it all in too.
• Pour it over the Muffin/ Compote mix. ** See NOTE 2**

• Whip the cream – see NOTE 4 – and decorate as you wish – Sprinkles are perfectly acceptable – it is a Trifle after all.
• Cover and chill until ready to serve. See NOTE 5
• Sit back and wait for the compliments!

 

NOTES:

1. My bowl is a vintage one, with three adorable little glass feet – but any shallow wide bowl will do nicely, even something like a lasagne dish would be fine. Try not to use a ‘Christmas Pudding’ type bowl, as the trifle works best if the layers are evenly spread so that everyone gets an equal share of all the goodies.
2. Once you’ve poured the custard over, you can cover with a sheet of cling-film or a waxed cloth and keep in a cold fridge for 24 hours before serving. To serve, just remove the covering and finish as per the recipe.
3. Always keep the Trifle in the fridge. That way you can help yourself to leftovers whilst pretending to look for *insert excuse here*..
4. I only ever use Whipping cream, because I prefer the flavour. Weird, but there you have it. Whip it until it’s fairly stiff.
5. This Trifle is always better after an overnight stay in the fridge. It’s so reassuring to know that your delightful dessert all ready to rock when you need it. So handy when people are coming for dinner!