‘Stressed when read backwards spells Desserts’.
I don’t know if the words are a coincidence or coined on purpose,but I quite agree with the quote.When we are in a need to deflate our stress, gorging on a luscious dessert can really work wonders.Especially when it is made with juicy little berries…sugary and tart… bursting flavors in the mouth giving tiny blasts of ecstasy, layered with smooth creamy white custard and moist sponge cake chilled together . If this is not delightfully de stressing I wonder what else is. So take a deep long breath,slice a generous portion of this yummy dessert,sit back and enjoy.
We can make this dessert with cream cheese and whipped cream in place of custard, BUT there is a full possibility we are going to stress again the day after eating it because of the extra calories. So…better we stick with this recipe and enjoy this berrilicious dessert without a guilt 😉
I have to give the credit for this recipe to my brothers sweet wife. She makes delicious mouth watering desserts whenever we visit them. A new one every time. I have never seen her repeating the same dessert in all these years. I fondly call her the “Dessert Queen”.
- Blueberry pie filling ( I used Mother’s Maid )
- Sponge cake ( click for recipe )
- Milk or sugar syrup for soaking the sponge
- White custard
For white custard
- 1 litre milk
- 4 tbsp. cornflour
- 6-8 tbsp. sugar(as per sweetness desired)
- 1/2 tsp. vanilla essence
- 1/2 cup condensed milk(for extra taste)
Dissolve cornflour with half a cup of milk.Boil remaining milk with sugar.Add cornflour paste to the boiling milk and keep stirring till the custard becomes thicker. The consistency should be thick yet smooth and pouring. If you think it is thin add some more cornflour paste to it. Cook for a few minutes on low heat and take off heat. Add condensed milk for extra creamy rich taste. Add vanilla essence.
Assembling the trifle
- Take a square or rectangular glass dish.
- Bake the sponge cakes in a similar shaped and sized moulds.Trim off the brown crust.
- Place one layer of cake in the glass dish.Trim off excess.
- Sprinkle milk or sugar syrup over cake. I like to use the syrup from fruit tins.
- Spread the blueberry pie filling over the cake in a thin layer.
- Place another layer of cake on top.Again sprinkle milk or sugar syrup over cake.
- Pour the warm custard all over it. It will seep through the sides.
- Leave it to rest and set for a while. It should take about half and hour.
- When the custard has set and is slightly firm to touch, spread the blueberry filling generously on top.
- Chill in the fridge.Decorate with a sprig of mint.
- When completely chilled,slice and serve.
I am taking this delicious dessert to party with my Fiesta Friday friends. One big slice for dear Angie the awesome host to motivate her to cook all her yummy dishes. This week’s Fiesta is being co-hosted by two wonderful food bloggers Kaila @ GF Life 24/7 and Jenny @ Dragonfly Home Recipes