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Sabrina Wood Cudd
Trifle with red fruit
English dessert consisting of several layers with blackberries, blueberries, red currants, butter cake, vanilla custard and powdered sugar.
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Ingredients
Directions
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Wash the fruit and let it drain in a colander.
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Ris the red berries with a fork carefully from the twigs.
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Cut the cake into slices and then into cubes.
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In a bowl, beat the whipped cream almost stiffly.
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Spoon the vanilla custard through the whipped cream.
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Cover the bottom of dishes or slices with the cake blocks.
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Sprinkle the wine over it and distribute half of the fruit over the cake cubes.
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Spoon the vanilla cream on the fruit. Divide the rest of the fruit over the vanilla cream. Put in the refrigerator until use.
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Remove the trifle 10 minutes prior to serving and sprinkle with icing sugar.
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Nutrition
275Calories
Sodium6% DV135mg
Fat23% DV15g
Protein8% DV4g
Carbs9% DV26g
Fiber20% DV5g
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