Making the Blueberry Compote:

• In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
• Simmer until blueberries soften and release juices (5–7 minutes).
• Stir in the cornstarch slurry, cook until thickened (1–2 minutes).
• Remove from heat and let cool completely.

Preparing the White Chocolate Mousse:

• Melt white chocolate with ½ cup heavy cream in a heatproof bowl over a double boiler or microwave in 30-second intervals, stirring until smooth.
• Let cool slightly.
• In a separate bowl, whip remaining ½ cup heavy cream until stiff peaks form.
• Gently fold the whipped cream into the melted chocolate mixture.
• Chill for 30 minutes.

Whipping the Cream Layer:

• Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Set aside for layering.

Assembling the Trifle:

• In a clear glass trifle dish, start with a layer of blueberry compote.
• Add a layer of white chocolate mousse, then whipped cream.
• Repeat until the dish is full, finishing with a dollop of whipped cream and decorative toppings.