Quickie Trifle Veg CD
England British Europe
8 trifle sponges
3 tbsp Raspberry Jam
1 tbsp Brandy
2 tbsp Fresh Orange Juice
250g/9oz Fresh Raspberries
450ml/15fl.oz. Cold Custard Sauce
150ml/5fl.oz. Double Cream, whipped
Cut the trifle sponges in half and spread liberally with the jam. Sandwich
together again and arrange in the base of a 1.5L/2 1/2pt serving dish
In a small bowl, mix together the brandy, Madeira and orange juice the pour the
over the sponges.
Spread the fruit evenly over the
sponges then top with the custard. Chill until
To serve - decorate the top of the trifle with the whipped cream.
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