1. Line a trifle bowl with the cake slices and drizzle over your choice of liquid. Top with the lemon curd and cream. 2. Beat the egg whites until foamy using an electric beater or stand mixer.
Sprinkle over the nut, if using, then add a layer of berries. Continue layering, finishing with the crème anglaise, but reserve a few berries and some nut, if using, to decorate the trifle just before ...
Tip: Skinned pistachios are available from most Turkish markets if you have difficulty finding them elsewhere. Recipe courtesy of Home at 7, Dinner at 8 by Sophie Wright/Kyle Books, 2012.
It’s worth it for your business. Message us. Phone us – (02) 4981 8882. Email us – media@newsofthearea.com.au “You can’t do Christmas without this trifle,” Bev affirmed. “This is a family recipe,” she ...
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