Blueberry Trifle

Directions

1. 1
   To prepare custard whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla in a heavy saucepan; bring to a boil over medium heat, whisking constantly 1 minute or until thickened.
2. 2
   Remove from heat.
3. 3
   Place pan in ice water; whisk until cool.
4. 4
   Cover; chill in the freezer for 1 hour.
5. 5
   To assemble trifle arrange 2 cups blueberries on bottom of 3-quart trifle bowl.
6. 6
   Place half of cake cubes in trifle bowl.
7. 7
   Drizzle with 2 tablespoons blueberry syrup.
8. 8
   Top with 2 cups blueberries.
9. 9
   Drizzle with 2 tablespoons syrup.
10. 10
    Spoon 1 cup custard over syrup.
11. 11
    Top with remaining cake cubes.
12. 12
    Spoon remaining 2 cups blueberries over cake cubes.
13. 13
    Spread preserves over blueberries.
14. 14
    Spoon remaining 1 cup custard over preserves.
15. 15
    Beat heavy cream with electric mixer until foamy; gradually add powdered sugar, beating until stiff peaks form.
16. 16
    Spread over trifle.
17. 17
    Garnish with toasted almonds and fresh blueberries if desired.
18. 18
    Serve immediately.