A trifle makes a spectacular presentation on any Easter buffet. But even this Galley Pirate, who typically puts form over function, doesn’t have that large glass pedestaled trifle bowl onboard. Not on a sailboat, no siree. That said, I’d love to hear from any Galley Pirate who does! But most sailors do have large plastic wine glasses (image that!)…perfect for your personal trifles. And these couldn’t be easier…on any sailboat.
Blueberry Lemon TrifleJump to Recipe
3 cups fresh blueberries
2 cans lemon pie filling
2 cups lemon yogurt
1 prepared angel food cake
1/3 cup Cream Sherry
1 can Redi Whip Cream topping (see below for fresh whipped cream recipe)
Garnish with blueberries, mint leaves, violets, lemons slices or Peeps!
This recipe requires no cooking and no prep. This is an assembly only recipe. Trivially easy.
Combine pie filling and yogurt in a large bowl. Next, tear or cut the Angel Food cake into 1/2″ side cubes. Set in a bowl and drizzle a little Cream Sherry over to soak into the cake cubes. Not too much or the cake will become mush. (and so will your guests!)
Now begin assembly into your stemware. Layer cake cubes in one layer on the bottom, then dollop on the lemon mixture and top with a handful of blueberries. Repeat this one more time and top with whipped cream. (see below for fresh whipped cream recipe pulled from GP’s Mango Fool recipe.)
1 cup heavy cream
1 tablespoon sugar
Every time I’ve made fresh whipped cream in a conventional kitchen I refrigerate the bowl and the beaters, plug in an electric hand mixer and go at the cream with a vengeance for about 10 minutes. While my guests are waiting for the dessert. So I had very low expectations for my un-chilled, little hand cranked mixer; it was the first time I used it for whipped cream.
So I went to it as if I was grinding in the main from a broad reach. Within about 60 seconds it was slowing down. I thought something went wrong with the mixer. Nothing wrong at all! It was all whipped within a minute. I don’t think I’ll ever go back to an electric mixer again.
Have fun garnishing your Personal Trifles with spring mint, flowers and lemons. But beware the invasion of the Pirate Peeps. They have been known to sneak onto sailboats this time of year and wreak havoc!! Aargh!
Lemon Blueberry Trifle
- 3 cups Fresh blueberries
- 2 cans Lemon pie filling
- 2 cups Lemon yogurt
- 1 Anglefood cake, store bought or made from scratch
- 1/3 cup Cream Sherry
- 1 can Redi Whip Topping (or 1 cup heavy cream, one tablespoon sugar)
- Garnish with blueberries, mint leaves, lemon slices, violets... Or Peeps
- 1 cup heavy whipping cream
- 1 tbsp sugar
- Combine pie filling and yogurt in a large bowl.
- Tear or cut the Angel Food cake into 1/2" side cubes. Set in a bowl and drizzle a little Cream Sherry over to soak into the cake cubes. Not too much!
- Layer cake cubes in one layer on the bottom of the "glass", then dollop on the lemon mixture and top with a handful of blueberries. Repeat this one more time and top with whipped cream.
- Combine heavy whipping cream and sugar. Beat with electric mixers or hand mixers until it forms a soft peak.