Demetria White from White’s Family Farm made Fresh Blackberry Trifle with Tennessee Blackberry Wine. (see recipe below) Don't miss Community Farm Day at the Nashville Farmers' Market on Saturday, July 1. For information, visit www.nashvillefarmersmarket.org/event/community_farm_day_2017.
BLACKBERRY TRIFLE WITH TENNESSEE BLACKBERRY WINE
Ingredients for Each Layer:
Angel Food Cake
(I use a Store-Bought Cake)
1 Small (Instant) French Vanilla Pudding
1 Cups Milk
½ Whipped Cream (See Below)
2 Quarts Fresh Blackberries
3/4 cup sugar
½ tablespoon cornstarch
Pinch of salt
1 Quart cream
1 Cup Powdered Sugar
2 teaspoons vanilla
½ Cup Blackberry Wine (I prefer Beach Haven Blackberry)
1. Make Blackberry Filling (Reserve 9 to 12 Blackberries for garnish)
Place 1 Quart of berries in heavy saucepan. Add sugar and cornstarch and place over medium heat until sugar is dissolved. While the berries are cooking, mash them with a potato masher. Pour Blackberry Sauce over the remaining quart of whole Blackberries. (Cool completely).
2nd- Make Whipped Cream
In a large bowl, mix heavy whipping cream, sugar and vanilla on medium-low speed with a mixer until stiff peaks are just about to form. Set aside.
3rd – Make Custard Filling
Beat Pudding Mix & Milk for 2 minutes and let stand for 3 minutes. Then add ½ of the Whipped Cream.
4th – Assemble Trifle
Spoon one cup of custard into the bottom of trifle bowl.
Layer 10 - 12 pieces of cake around the bottom of the trifle.
Drizzle some of the Wine over cake pieces
Spoon half of the blackberry mixture over the cake, then half of the custard mixture, then half of the whipped cream.
Repeat Layering (End with Whipped Cream on top)
Garnish top of trifle with reserved blackberries.
Cover bowl and refrigerate overnight (8 hours)
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