A beautiful summer trifle, made even better when it is served with custard sauce.
A 2½-quart bowl
Put the blueberries, simple syrup, and lemon juice in a heavy-bottomed saucepot. Cook over medium heat until the berries begin to give off some of their liquid.
Purée half of the blueberries in a food processor fitted with the metal blade. Stir the purée back into the other blueberries. Reserve
Put the cream and sugar in the bowl of an electric mixer. With the whisk attachment, whip on high speed until soft peaks form.
Fold the whipped cream into the lemon curd.
Slice the sponge cake in half horizontally. Spread a thin layer of blueberry sauce in the bottom of the bowl and top with
Repeat the layering process until the bowl is full, ending with the lemon cream.
Cover the trifle and refrigerate for at least 8 hours.
To serve, spoon the trifle from the bowl and top with the reserved blueberry sauce.
© 1993 Emily Luchetti. All rights reserved.