If you’re looking for a fantastic, refreshing dessert, look no further than a Scottish trifle. Trifles are very similar to a parfait in many ways: they both involve layers and fresh fruit, but a trifle is rather uniquely a dessert. Its layers typically consist of a thick custard, fruits, a sponge cake, and a fruit jelly or puree. Top the whole dish off with some whipped cream to completely finish it.
For our recipe, we wanted to break this dish down into individual servings perfect for ending a dinner with guests. Serve this in an individual fluted glass or even in a jar with a spoon. Since this recipe involves pound cake, we figured we’d cut corners by using a store-bought one, but feel free to use our perfect pound cake recipe, or even a Japanese castella cake recipe to take this dish to the next level. To make serving on the day of the meal easier, feel free to make the custard and the blueberry sauce the day before – that way you can spend your time where it counts…mingling with your friends and family!
(makes 4 trifles)
- 6 large egg yolks
- 1/2 cup sugar
- 1/4 taspoon nutmeg
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/8 cup brandy
- 1 teaspoon vanilla extract
- 4 slices pound cake, homemade or store-bought, cut into small cubes
- 2 cups fresh or frozen blueberries (plus more for garnish)
- 1/2 cup water
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons cornstarch, mixed with 2 tablespoons cold water
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon zest
- whipped cream for garnish
- Start by preparing the custard. Preheat the oven to 300º F. Line the bottom of a large roasting pan with a kitchen towel. Set a glass baking dish in the roasting pan and bring a large kettle of water to a boil.
- Whisk together the yolks, sugar, and nutmeg in a large mixing bowl. Meanwhile, bring milk and cream to a gentle simmer in a large saucepan, stirring frequently to prevent it from boiling over. Slowly whisk the milk mixture into the yolks and stir in the brandy and vanilla extract.
- Set the roasting pan in the oven and pour the custard into the glass dish. Pour enough boiling water into the roasting pan to reach the mixture’s height. Cover the roasting pan with foil.
- Bake until the center of the custard is the texture of a soft yogurt (35-45 minutes.) Remove the custard from the oven and let cool in a lukewarm water bath.
- Remove the dish from the water bath, cover with plastic wrap, and refrigerate the custard until completely cold.
- Next, prepare the blueberry sauce. In a saucepan over medium heat, combine blueberries, 1/2 cup of water, sugar, and lemon juice. Stir frequently, and bring to a low boil.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Slowly stir the cornstarch into the blueberries, making sure to not crush the blueberries. Simmer until the sauce is thick enough to coat the back of a metal spoon (about 5 minutes).
- Remove from heat and gently stir in the vanilla and lemon zest. Set aside until the custard is cooled.
- Once the custard is cooled, spoon a layer of the custard into the bottom of each serving dish. Next, add a layer of pound cake, followed by a layer of blueberry sauce. Repeat the layering once more and top with whipped cream and fresh blueberries for garnish.
Recipe adapted from My Baking Addition