Orange Blueberry Trifle

The English trifle has been a popular dessert across many tables. It's combination of flavors and ingredients make it an easy but delicious end to any meal. However, in any trifle, there are three parts that blend together harmoniously: the cake, cream, and fruit. My version includes vanilla cake, pastry cream, and orange soaked blueberries. Traditionally, it is served in a large bowl, wide and clear, so that all of the layers can be seen, but my take on it serves them in small glasses- perfect for entertaining. This recipe will test your multitasking skills as it requires three separate ingredients to be made.

Ingredients:

VANILLA CAKE:

- 1 stick unsalted butter (plus more for the pan)

- 1 1/2 cups flour

- 1/2 tbsp. baking powder

- pinch of salt

- 1/2 cup sugar

- 2 eggs

- dash vanilla extract

- 1/2 cup milk (plus more if batter is dry)

PASTRY CREAM:

- 2 cups milk

- dash vanilla extract

- 4 egg yolks

- 2 tbsp. unsalted butter

- 1/2 cup sugar

- pinch of salt

- 1/4 cup cornstarch

ORANGE SOAKED BLUEBERRIES

- 1 pound blueberries

- 1/8 cup sugar

- zest of 1 orange

- juice of 1/2 an orange

Directions:

First, begin by making the pastry cream. Although the cake takes the longest to bake, the pastry cream needs to cool in the refrigerator for at least 1 hour before assembling the trifle. Heat the milk, half the sugar, salt, and vanilla on the stovetop until simmering. In a separate bowl, whisk the egg yolks, cornstarch, and other half of the sugar. Slowly pour half of the milk mixture into the eggs, whisking constantly. This step is called tempering the eggs, essentially getting them up to temperature to be mixed in with the rest of the milk mixture and to be put back on the stovetop. Pour this mixture back into the saucepan and cook over medium heat, constantly whisking. The yolks and cornstarch should thicken the mixture. Transfer into a separate bowl and mix in the butter. Use plastic wrap pressed down onto the surface of the cream to prevent a skin from forming (due to the cornstarch). Chill for an hour to cool down.

Next, macerate the blueberries. Add the blueberries, sugar, zest of one orange, and juice of half of an orange into a bowl and mix. These need some time for all of the flavors to come together.

Lastly, make the cake. Preheat the oven to 350 degrees F, line a pan with parchment paper, and butter. In a bowl, mix together the flour, baking powder, and salt until well combined. In a large bowl, mix together the butter and sugar until light and fluffy. Add in the vanilla and mix well. Add in the flour mixture and milk in 3 alternating batches, starting and ending with flour. Pour into the pan and bake until an inserted toothpick comes out clean. This should take about 30-40 minutes depending on the pan you use. Cool before assembling the trifle.

When assembling the trifle, cut the cake into small pieces and add them as the first layer. Spoon over some of the pastry cream and then the blueberries. Continue doing this until the glass is full and enjoy!