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Maggie Beer

February 03, 2017

I have loved trifle ever since I was a child. Was it being able to eat right down to the bottom of the bowl where I’d find the sherry-soaked cake, or was it the jelly and the fruit? Whatever it was, I have never tired of eating trifle. This version is a bit fancy, I grant, you, but it’s easily within the province of the home cook. It can be a wonderful way to use leftovers too, or sit with equal splendour on the table for a special occasion. -MB

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