Blueberry-Cherry Trifle Cups

Make the Cake First:

1. Preheat oven to 350°F. In a medium bowl, sift together flour, baking powder, and salt. Set aside.

2. In a stand mixer, fitted with a whisk attachment, whisk eggs and sugar until pale, for about 5 mins.

3. Add in the milk, grapeseed oil, and vanilla—and incorporate well. Add flour mix in thirds until well incorporated and smooth.

4. Spread cake batter on a well-greased sheet pan (9x13) lined with parchment paper, also well greased.

5. Bake for 20 mins or until a cake tester comes out clean. Try and avoid any color on the cake.

6. Remove and allow to fully cool. This can be done up to two days ahead of time. Simply leave the cake wrapped and refrigerated. Allow to reach room temp before proceeding.

7. When it’s time to assemble trifles, you’ll need to cut the cake in rounds to fit the glasses/jars.
   
   

Now, Make the Whipped Cream:

8. In a large mixing bowl, whisk all ingredients until soft peaks form. For best results, make sure both the cream and the mixing bowl are well-chilled before whipping. Set aside.

Make the Pastry Cream Next:

9. In a medium mixing bowl, whisk together sugar, cornstarch, and salt. Whisk in yolks for about 2 mins, until mixture is smooth and pale yellow. Slowly whisk in the milk, vanilla, and zest (if desired.)

10. Pour into a medium saucepan, and cook over medium heat, whisking constantly until the mixture thickens; about 5 mins. Continue whisking until it begins to bubble slowly, then whisk for one more minute before removing from heat.

11. Whisk in yolks until mixture is smooth and pale yellow. About 2 mins.

12. Remove from heat, and strain through a fine-mesh strainer into a bowl. Set bowl inside of an ice bath and cool for about 25 mins. Transfer to refrigerator, and completely cool for 2 hrs.

13. When ready to use them, add whipped cream to the pastry cream, and whisk until smooth.

Now, Assemble Trifles:

14. In each cup/jar, add 2 Tbsps of pastry cream and spread evenly.

15. Choose which Pie Filling is first, and add 2 Tbsps of it. Add 1 round of cake.

16. Repeat process, alternating pie filling flavors between layers.

17. Finish with the pastry cream, and add a fresh mix of fresh blueberries and cherries.

18. Refrigerate for about 30 mins or overnight. Serve cold.