1 ⅓ cups heavy cream
2 tbsp powdered sugar
Pinch of salt
2 cups soy, oat, or whole dairy milk
⅓ cup granulated sugar
¼ cup cornstarch
1 tsp vanilla extract
Pinch of salt
1 9-inch pound cake (homemade or store bought), cut into bite size cubes
1 jar (266mL) Blueberry Orange Spread
3 cups fresh blueberries
Fresh orange slices for garnish (optional)
- Start making the pudding at least 1 hour, up to a day, in advance. Whisk together cold milk, sugar, and cornstarch in a medium saucepan until cornstarch is dissolved. Then turn on the stove to medium heat. While whisking constantly, cook until thickened. Turn off heat and whisk in vanilla extract and salt. Cool to room temperature, then cover and refrigerate until chilled.
- To make whipped cream, use a stand mixer fitted with a whisk attachment or a large bowl and electric hand mixer to beat the heavy cream, powdered sugar, and salt on high speed into stiff peaks.
- Loosen the chilled pudding by giving it a quick whisk, then gently fold in 2/3rds of the whipped cream. Refrigerate the remaining whipped cream until step 6.
- Assemble the trifle. Start by placing a layer of pound cake cubes into a large glass bowl, ensuring that pieces touch the walls of the bowl. Add a third of the berries, followed by half of the pudding and a third of the Blueberry Orange Spread. Repeat another layer of cake-berries-pudding-spread.
- Cover and refrigerate for 2-6 hours before serving.
- Right before serving, uncover the trifle and pile the remaining whipped cream on top. Decorate with more Blueberry Orange Spread, fresh blueberries, and orange slices.