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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling
Active Time:45 minsTotal Time:3 hrs 45 minsServings:12
Active Time:45 mins
Active Time:
45 mins
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:12
Servings:
12
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Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1/2cupgranulated sugarplus2tablespoons, divided3tablespoonscornstarch1/8teaspoonsalt5coldlargeegg yolks2cupswhole milk1tablespoongratedlemon zest, plus more for garnish5tablespoonslemon juice(from2lemons), divided2tablespoonsunsalted butter, cut into 1/2-inch pieces3(6-ounce) containersfresh blueberries(about4cups)6cups(1-inch) cubesangel food cake2tablespoonssimple syrup(see Tips)
Cook Mode(Keep screen awake)
Ingredients
1/2cupgranulated sugarplus2tablespoons, divided
3tablespoonscornstarch
1/8teaspoonsalt
5coldlargeegg yolks
2cupswhole milk
1tablespoongratedlemon zest, plus more for garnish
5tablespoonslemon juice(from2lemons), divided
2tablespoonsunsalted butter, cut into 1/2-inch pieces
3(6-ounce) containersfresh blueberries(about4cups)
6cups(1-inch) cubesangel food cake
2tablespoonssimple syrup(see Tips)
DirectionsHalf-fill a large bowl with ice water; set aside. Whisk 1/2 cup sugar, cornstarch and salt in a medium heatproof bowl. Whisk in egg yolks until the mixture is pale yellow, smooth and fluffy, about 1 minute.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingCombine milk and lemon zest in a medium saucepan; bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly, until all of the milk mixture has been incorporated. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and has thickened, about 3 minutes. Remove from heat; 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; let cool for 30 minutes. Remove from the ice bath and refrigerate until chilled, about 2 hours.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingStir 2 tablespoons lemon juice into the chilled pastry cream; set aside. Stir blueberries and the remaining 2 tablespoons sugar together in a large bowl, mashing some berries to release juices; let stand, uncovered, at room temperature, until the berries are glossy, about 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingGently toss cake, simple syrup and the remaining 3 tablespoons 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.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingTo make aheadRefrigerate 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.Nutrition InformationServing Size: about 2/3 cupCalories 192, Fat 5g, Saturated Fat 3g, Cholesterol 86mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 16g, Protein 4g, Fiber 1g, Sodium 143mg, Potassium 128mgFrequently Asked QuestionsThe name comes from a word used in Old French, trufle, which meant whimsical, frivolous or unimportant. In other words, it’s a cake that’s fun to look at and eat.This trifle is delicious when served the same day or within 24 hours. If you wait too long, the cake could become soggy from the ingredients.This cake is usually served in a large, clear, straight-sided glass bowl so 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.EatingWell.com, June 2024
Directions
Half-fill a large bowl with ice water; set aside. Whisk 1/2 cup sugar, cornstarch and salt in a medium heatproof bowl. Whisk in egg yolks until the mixture is pale yellow, smooth and fluffy, about 1 minute.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingCombine milk and lemon zest in a medium saucepan; bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly, until all of the milk mixture has been incorporated. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and has thickened, about 3 minutes. Remove from heat; 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; let cool for 30 minutes. Remove from the ice bath and refrigerate until chilled, about 2 hours.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingStir 2 tablespoons lemon juice into the chilled pastry cream; set aside. Stir blueberries and the remaining 2 tablespoons sugar together in a large bowl, mashing some berries to release juices; let stand, uncovered, at room temperature, until the berries are glossy, about 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingGently toss cake, simple syrup and the remaining 3 tablespoons 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.Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian HensarlingTo make aheadRefrigerate 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.Nutrition InformationServing Size: about 2/3 cupCalories 192, Fat 5g, Saturated Fat 3g, Cholesterol 86mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 16g, Protein 4g, Fiber 1g, Sodium 143mg, Potassium 128mgFrequently Asked QuestionsThe name comes from a word used in Old French, trufle, which meant whimsical, frivolous or unimportant. In other words, it’s a cake that’s fun to look at and eat.This trifle is delicious when served the same day or within 24 hours. If you wait too long, the cake could become soggy from the ingredients.This cake is usually served in a large, clear, straight-sided glass bowl so 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.
Half-fill a large bowl with ice water; set aside. Whisk 1/2 cup sugar, cornstarch and salt in a medium heatproof bowl. Whisk in egg yolks until the mixture is pale yellow, smooth and fluffy, about 1 minute.
Combine milk and lemon zest in a medium saucepan; bring to a gentle simmer over medium heat, stirring occasionally. Remove from heat. Slowly add the warm milk mixture to the egg yolk mixture, whisking constantly, until all of the milk mixture has been incorporated. Return the mixture to the saucepan. Cook over medium heat, whisking constantly, until the mixture begins to bubble and has thickened, about 3 minutes. Remove from heat; 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; let cool for 30 minutes. Remove from the ice bath and refrigerate until chilled, about 2 hours.
Stir 2 tablespoons lemon juice into the chilled pastry cream; set aside. Stir blueberries and the remaining 2 tablespoons sugar together in a large bowl, mashing some berries to release juices; let stand, uncovered, at room temperature, until the berries are glossy, about 5 minutes.
Gently toss cake, simple syrup and the remaining 3 tablespoons 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.
To make aheadRefrigerate 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.
To make ahead
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.
Nutrition InformationServing Size: about 2/3 cupCalories 192, Fat 5g, Saturated Fat 3g, Cholesterol 86mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 16g, Protein 4g, Fiber 1g, Sodium 143mg, Potassium 128mg
Nutrition Information
Serving Size: about 2/3 cupCalories 192, Fat 5g, Saturated Fat 3g, Cholesterol 86mg, Carbohydrates 33g, Total Sugars 24g, Added Sugars 16g, Protein 4g, Fiber 1g, Sodium 143mg, Potassium 128mg
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
Frequently Asked QuestionsThe name comes from a word used in Old French, trufle, which meant whimsical, frivolous or unimportant. In other words, it’s a cake that’s fun to look at and eat.This trifle is delicious when served the same day or within 24 hours. If you wait too long, the cake could become soggy from the ingredients.This cake is usually served in a large, clear, straight-sided glass bowl so 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.
Frequently Asked Questions
The name comes from a word used in Old French, trufle, which meant whimsical, frivolous or unimportant. In other words, it’s a cake that’s fun to look at and eat.
This trifle is delicious when served the same day or within 24 hours. If you wait too long, the cake could become soggy from the ingredients.
This cake is usually served in a large, clear, straight-sided glass bowl so 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.
EatingWell.com, June 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
