Blueberry Aigre-Doux Trifle

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A simple and easy dessert!

Ingredients

1  7-ounce Jar Sessions Blueberry Aigre-Doux
4 cups pound cake or yellow cake pieces
2 cups heavy cream
zest of 1 lemon
1/4 cup sugar
fresh blueberries for garnish

Directions

In a 2 3/4-quart dish, empty contents of blueberry aigre-doux into the bottom.

Press the 4 cups of pound cake on top; let sit overnight, refrigerated.

The next day, combine the cream, sugar and zest in a mixer with a wire whip.

Whip the cream until soft peaks form; spread on top of pound cake.

Serve immediately or chill and serve later that day.

Garnish with fresh blueberries.