This easy blueberry trifle takes just minutes to assemble but looks elegant enough for guests. It’s a great solution after spending time on a starter and main course — quick to make, visually appealing, and delicious. If you prefer, you can make your own custard, and frozen blueberries work well when fresh ones are out of season. Try this simple trifle recipe and you’ll have a beautiful dessert with minimal effort.
Ingredients for 4 servings:
200 g (7 oz) blueberries
2 tbsp sugar
2 tbsp rum
300 g (10.5 oz) thick vanilla custard
5 tbsp water
10 savoiardi (ladyfingers)
Rinse the blueberries and place them in a small saucepan with the sugar and 1 tablespoon of water.
Cook the berries for a few minutes until they begin to release juice. Add the rum, then increase the heat briefly to burn off the alcohol. Remove the pan from the heat.
Strain the blueberries from the cooking liquid. Set the fruit aside to cool and pour the liquid into a bowl.
Add the remaining 4 tablespoons of water to the reserved liquid, stir to combine, and set aside. This will be used to soak the ladyfingers.
Prepare four serving glasses. Spoon about one tablespoon of thick vanilla custard into the bottom of each glass.
Dip a savoiardo briefly into the blueberry liquid until it is soaked and softened but not falling apart. Cut each ladyfinger into 2 or 3 pieces to fit your glasses.
Place a layer of soaked savoiardi over the custard, then add another layer of custard and a teaspoon of blueberries. Repeat layers — savoiardi, custard, blueberries — until the glass is nearly full.
Finish with a final layer of custard, a spoonful of cooled blueberries, and drizzle any remaining blueberry juices over the top for shine and extra flavor.
Chill the trifles in the refrigerator and serve cold for the best texture and flavor.