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English Trifle

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Ingredients
  Angel food cake 10 Ounce
  Raspberry preserves 1⁄3 Cup (5.33 tbs)
  Medium dry sherry 1⁄3 Cup (5.33 tbs)
  Fresh fruits 4 Cup (64 tbs)
  Light custard 4 Cup (64 tbs)
Directions

Cut cake into 2-inch-thick slices and cut slices into l-by-4-inch strips.
Spread preserves over one side of each strip.
Arrange half the cake, jam-side up, in the bottom of a 12-cup serving bowl.
Sprinkle with half the sherry.
Arrange half the fruit over the cake layer and spoon half the custard over the fruit.
Repeat with remaining cake, sherry, fruit and custard.
Cover and refrigerate for at least 1 hour or up to 8 hours.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling

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