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Saint Clements Trifle

ingredients

serves 6-8
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
3 tbls (25 g) icing sugar (confectioners sugar), sifted
grated rind and juice of 1 lemon
grated rind and juice of 2 oranges
6 trifle sponges
thin slices of orange and lemon to decorate

method

1. Whip the fresh cream until softly stiff and fold in the icing sugar. Add the lemon and orange rind and juice and stir together.

2. Crumble the trifle sponges in the cream mixture and blend evenly through the cream.

3. Turn the trifle into a serving dish, cover and chill for at least 2 hours. The trifle may seem rather floppy. During the chilling period it thickens up considerably to a light, foamy and very refreshing dessert. Decorate, with very thin alternating slices of orange and lemon.

What did you think?

28 people have helped to review this recipe. Thankyou!

Mrs
posted by Mitzi coleman @ 05:12AM, 7/22/11
Thank you thank you.
I have been searching for this recipe for many years, I remember making it in the eighties, but lent the book to someone and never did get it back!, it is a brilliant desert and never let me down! so once again thankyou so much.
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