Ingredients:

For the Blueberry Compote:

• Blueberries: 400 g (14 oz)
• Sugar: 50 g (1.8 oz)
• Lemon juice: 10 ml (0.3 fl oz)
• Corn starch: 30 g (1.1 oz)
• Water: 50 ml (1.7 fl oz)

For the Coffee Soak:

• Hot water: 300 ml (10 fl oz)
• Instant coffee: 10 g (0.4 oz)

For the Cream Layers:

• Whipping cream: 300 ml (10 fl oz)
• Powdered sugar: 50 g (1.8 oz)
• Vanilla sugar: 10 g (0.4 oz)

For the Vanilla Pudding:

• Milk: 200 ml (6.8 fl oz)
• Vanilla flavored pudding powder: 30 g (1.1 oz)

For Assembly:

• Sponge fingers (ladyfingers): 100 g (3.5 oz)

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Steps to Make Blueberry Coffee Tiramisu Trifle

Prep Time: 30 minutes

Cooking Time: 15 minutes

Chilling Time: 2 hours

Total Time: 2 hours 45 minutes

Servings: 6-8

Calories: Approximately 350 kcal per serving

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Step 1: Prepare the Blueberry Compote

1. Cook the Blueberries: In a medium saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and start to break down (about 5 minutes).
2. Thicken the Mixture: Mix the corn starch with 50 ml of water to make a slurry. Gradually add it to the blueberry mixture while stirring continuously. Cook until the compote thickens (about 2-3 minutes).
3. Cool the Compote: Remove from heat and let the compote cool completely.

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Step 2: Make the Coffee Soak

1. Prepare the Coffee: Dissolve the instant coffee in 300 ml of hot water. Set it aside to cool slightly.

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Step 3: Prepare the Vanilla Pudding

1. Cook the Pudding: In a small saucepan, mix the pudding powder with the milk. Stir constantly over medium heat until the mixture thickens to a custard-like consistency.
2. Cool Down: Transfer to a bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin from forming), and let it cool completely.

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Step 4: Whip the Cream

1. Combine Ingredients: In a chilled mixing bowl, add the whipping cream, powdered sugar, and vanilla sugar.
2. Whip to Stiff Peaks: Use an electric mixer to beat the cream until stiff peaks form. Be careful not to overwhip.

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Step 5: Assemble the Trifle

1. Layer the Sponge Fingers: Quickly dip the sponge fingers into the coffee soak and arrange them in the bottom of your serving dish (trifle bowl or individual cups).
2. Add Cream and Pudding: Spread a layer of whipped cream over the sponge fingers, followed by a layer of cooled vanilla pudding.
3. Add Blueberry Compote: Spoon a layer of blueberry compote over the cream and pudding.
4. Repeat Layers: Repeat the layers until the ingredients are used up, ending with a layer of whipped cream.
5. Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld.

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Explanation: Why This Recipe is Timeless

This recipe seamlessly combines classic elements of a tiramisu with the vibrant addition of blueberries, offering a unique and refreshing take on a beloved dessert. Its balance of creamy, fruity, and slightly bitter notes appeals to a wide audience, making it perfect for any occasion.

Moreover, the trifle presentation elevates its visual appeal, showcasing the beautifully distinct layers. The recipe’s adaptability—easily customizable with different fruits or flavorings—ensures it remains a timeless staple in any dessert repertoire.

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Nutrition Facts (Per Serving)

• Calories: ~350 kcal
• Protein: 5g
• Fat: 20g
• Carbohydrates: 35g
• Sugar: 25g
• Fiber: 2g
• Sodium: 120mg

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FAQs

Q: Can I use fresh cream instead of whipped cream?

A: Whipped cream is essential for creating the light, airy layers in this recipe. If you don’t have access to pre-whipped cream, you can use heavy cream and whip it yourself with powdered sugar and vanilla.

Q: Can I use frozen blueberries?

A: Absolutely! Frozen blueberries work just as well. Make sure to thaw them slightly before cooking to release their juices.

Q: How far in advance can I make this dessert?

A: The trifle can be prepared up to 24 hours in advance, as chilling enhances the flavors.

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Tips for Perfect Results

1. Quickly Dip the Sponge Fingers: Avoid soaking them for too long in the coffee to prevent them from becoming overly soggy.
2. Cool Components Fully: Ensure the blueberry compote, coffee soak, and vanilla pudding are completely cooled before assembly to maintain the integrity of the layers.
3. Use Transparent Glassware: For a striking visual effect, use a clear trifle bowl or glasses to showcase the layers.
4. Chill Thoroughly: This dessert tastes best when given time to chill and develop its flavors.

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Storage Tips

• Refrigeration: Store the trifle in the refrigerator for up to 3 days. Cover tightly with plastic wrap to prevent drying out.
• Freezing: Freezing is not recommended, as the cream and pudding layers may separate and lose their texture upon thawing.

Conclusion

The Blueberry Coffee Tiramisu Trifle is more than just a dessert—it’s a testament to the magic of combining simple ingredients to create something extraordinary. This dessert takes the best elements of classic tiramisu, beloved for its coffee-infused richness, and introduces a refreshing twist with a vibrant blueberry compote. The layers of flavor and texture come together in perfect harmony: the soft, coffee-soaked sponge fingers form the base, the velvety vanilla cream and pudding add a luxurious smoothness, and the blueberry compote provides a delightful fruity tang.

One of the standout features of this recipe is its ability to adapt to various occasions. It can be served in elegant individual glasses for formal gatherings or in a large trifle dish for a family-style dessert that invites everyone to dig in. Its beautiful presentation, with distinct layers visible through clear glass, makes it a show-stopper for any table. Whether you’re hosting a dinner party, celebrating a special milestone, or simply looking for a way to elevate an ordinary day, this trifle is a foolproof choice.