Indulgent Black Forest fruit trifle

Serves: 8

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Total Time: 15

Prep Time: 15

• Half  x 175g pack of trifle sponge fingers
• good splash Limoncello liqueur, or use a sweet dessert wine
• 500 gram(s) pack frozen forest fruits, defrosted
• 500 gram(s) carton bought custard
• 284 ml carton double cream
• 250 ml (8fl oz) crème fraîche
• 1 handful flaked almonds, toasted

Method

1. In a large glass bowl, place a layer of sponge fingers, then pour over a generous amount of liqueur or dessert wine. Cover with fruit and a little of the juice, and press down so level. Put to one side so the juice soaks into sponge fingers.
2. Add a little of the liqueur or wine to custard if you like it quite boozy, then pour custard over fruit. In a bowl, whip together cream and crème fraîche till stiff peaks form, then spread over trifle. Now top with flaked almonds.

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