Blueberry Triffle


  • 3 eggs
  • 1-1/2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/3 cup sherry
  • 4 cups blueberries
  • ˝ teaspoon almond extract
  • 3 tablespoons sugar
  • 1/3 cup sugar
  • 2 cups milk
  • 24 ladyfingers
  • 1 cup heavy cream, whipped
  • 2 tablespoons confectioners’ sugar

Beat eggs and sugar until well blended and foamy.  Stir in cornstarch.  Gradually stir in milk.  Cook over low heat, stirring constantly, about 10 minutes, until custard begins to thicken.  Do not boil.  Cool and then stir in vanilla.  Split ladyfingers and arrange on bottom on glass serving bowl.  Sprinkle with sherry.  Cover with 2 cups of blueberries.  Spoon custard over blueberries.  Whip cream with confectioners’ sugar and almond extract.  Spoon cream around outer edge of bowl.  Stand slivered almonds upright in cream.  Fill center with remaining blueberries.  Sprinkle berries with sugar.  Chill before serving.  Yield: 6-8 servings.

Stir together the first 4 ingredients: let the mixture stand 10 minutes or until sugar dissolves.

Roll out ˝ the pastry into a square 1/4 inch thick; cut into 1 ˝ inch strips and place on lightly greased baking sheet.

Bake the strips for 10 minutes at 425 degrees until lightly browned. Remove to wire rack to cool. Break strips into pieces.

Spoon half of the blackberry mixture into lightly greased 13x9 inch baking dish; top with pastry pieces. Spoon remaining blackberry mixture over pastry. Dot with butter or margarine (optional).

Roll remaining pastry into a square and cut into strips about 1 inch wide and 1/4 inch thick. Optional, paint very lightly with milk and sprinkle sugar [just enough so sugar sticks] and arrange in lattice design over filling.

Bake at 350 degrees for 50 minutes until golden brown. Serve with vanilla ice cream and /or blackberry syrup.

Yield: about 8 servings taking about 25 minutes to prepare and 50 minutes to cook.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345