Directions

1. For custard: Fill a large bowl or basin with ice water. In a heavy saucepan whisk together sugar, cornstarch, egg yolks, milk, light cream and vanilla. Bring to boiling over medium heat, whisking constantly 1 minute or until thickened. Remove from heat and immediately place pan in ice water; continue whisking until cool. Cover and place in freezer 1 hour.
2. To assemble trifle: Place 2 cups of the blueberries in a 3-quart trifle bowl. Add half the cake cubes. Drizzle with 2 tablespoons of the syrup. Top with 2 cups blueberries; drizzle with 2 tablespoons syrup.
3. Spoon 1 cup chilled custard over syrup. Top with remaining cake cubes. Spoon remaining 2 cups berries on cake cubes. Spread preserves on berries. Spoon remaining 1 cup custard on preserves.
4. In a mixing bowl. In a mixing bowl and using an electric mixer, beat heavy cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread on trifle. If desired, top with additional berries, mint and almonds. Serve immediately.