Strawberries are ripening here in Georgia and Blueberries will be ready to eat in a couple of months. I love to make berry trifles in the spring & summer.
When my son was about 8 years, he made an individual trifle while I made the larger one in the trifle dish. He loved helping and enjoying his own.
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- 8 slice
- (1/2") pound cake -can also use a sponge or butter cake or ladyfingers
- 2 Tbsp
- grand marnier or other spirits, optional
- 1 c
- blueberry sauce (recipe follows)
- 1/2 lb
- fresh blueberries (approx 2 cups)
- 1 c
- heavy whipping cream
- 2-3 Tbsp
- granulated white sugar
- 2/3 c
- mascarpone cheese
- 1 tsp
- vanilla extract
- (crushed) gingersnap cookies (or other cookie crumbs or nuts)
1-2 TABLESPOONS JUICE
3/4 - 1 CUP GRANULATED SUGAR (TO TASTE)
1/2 TABLESPOON CORNSTARCH
1/8 TEASPOON CINNAMON (OPTIONAL)
1/8 TEASPOON SALT
2/3 CUP WATER
1 POUND OR 3 CUPS FRESH BLUEBERRIES
1/8 TEASPOON PURE VANILLA EXTRACT (OPTIONAL)
PLACE THE SUGAR, CORNSTARCH, CINNAMON, SALT AND WATER IN A MEDIUM-SIZED SAUCEPAN AND STIR UNTIL SMOOTH. STIR IN THE BLUEBERRIES AND PLACE THE SAUCEPAN OVER MEDIUM HEAT. COOK THE SAUCE UNTIL THE LIQUID THICKENS AND BECOMES CLEAR (SOME OF THE BLUEBERRIES WILL BREAK DOWN AND OTHERS WILL REMAIN WHOLE.) TASTE TO SEE IF SWEET ENOUGH AND IF YOU WANT A THINNER SAUCE, ADD MORE WATER.
STIR IN THE VANILLA EXTRACT, IF USING, AND THE LEMON ZEST AND JUICE. TASTE AND ADD MORE LEMON JUICE, IF NEEDED.
LET COOL AND THEN COVER AND REFRIGERATE.
MAKES ABOUT 3 CUPS.