Blueberry Aigre-Doux Trifle
A simple and easy dessert!
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
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.