This weekend, we Os received a visit from our family in Maine, and in their honor, I made what am calling a Maine trifle: a chocolate blueberry trifle.
Maine Chocolate Blueberry Trifle
- 9-inch chocolate cake (I made one from scratch, but use whatever you like)
- 1 cup blueberry preserves
- 4 cups chocolate custard (again, I made one from scratch based on the custard portion of Nigella Lawson’s Chocolate Cherry Trifle recipe — see The Danger Trifle)
- 4 cups blueberries (reserve a few for garnish)
- 2 cups cream, whipped with 2 tablespoons confectioner’s sugar
Make sandwiches of the blueberry jam between layers of chocolate cake, and layer the “sandwiches in the bottom of a trifle dish. At this point, you’d normally soak the cake layer with a suitable liqueur, but I couldn’t find a blueberry-based liqueur and I forgot to drizzle our Chambord over. Ah well.
After making the custard, let it cool an hour or so, and then drape over the cake. Wrap tightly and leave in the fridge overnight.
Just before serving, rinse the blueberries and layer over the custard. Whip the cream for a final layer, and top with a few reserved blueberries. Serves 6-8.