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2. Mix the batter properly to remove lumps. Bake the batter in 1kg cake ring at 180C for 20 minutes. 3. Let it cool at room temperature and then keep in the deep freezer for 20-25 minutes. 4. Cut ...
This easy trifle recipe uses ready-made custard and cake, leaving you time to make some homemade jelly, with optional fruity liqueur. Boosting the whipped cream with mascarpone isn't traditional ...
Just half the quantity of this recipe to make enough for the base of this trifle. There is no sherry in this recipe, but add a splash of vegan sherry on top of the cake layer if desired.