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“This dessert looks beautiful and tastes divine. The ultimate summertime dessert.”
2hrs 5mins

Ingredients Nutrition

  • 12 cup sugar
  • 3 tablespoons cornstarch
  • 3 egg yolks
  • 34 cup milk
  • 34 cup light cream
  • 1 teaspoon vanilla
  • 6 cups blueberries, divided
  • 1 (15 ounce) angel food cake, cut into 1-inch cubes
  • 4 tablespoons blueberry-flavored syrup, divided
  • 1 (9 1/2 ounce) jar blueberry preserves
  • 2 cups heavy cream
  • 14 cup powdered sugar


  1. To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
  2. Remove from heat. Place pan in ice water; whisk until cool.
  3. Cover; chill in the freezer for 1 hour.
  4. To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl. Place half of cake cubes in trifle bowl.
  5. Drizzle with 2 tablespoons blueberry syrup. Top with 2 cups blueberries. Drizzle with 2 tablespoons syrup.
  6. Spoon 1 cup custard over syrup.
  7. Top with remaining cake cubes. Spoon remaining 2 cups blueberries over cake cubes.
  8. Spread preserves over blueberries. Spoon remaining 1 cup custard over preserves.
  9. Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
  10. Spread over trifle.
  11. Garnish with toasted almonds and fresh blueberries if desired.
  12. Serve immediately.

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