Yield: 4 Servings
|1 pack||\"champagne biscuits\"; lady fingers; or a small yellow sponge cake|
|1 can||Raspberries in heavy syrup (or any other fruit)|
|1 pack||Vanilla pudding mix (see note)|
|½ pint||Whipping cream|
|\N \N||Chocolate curls (optional)|
|\N \N||Any liqueur complementary to the fruit used|
From: deirdre@... (Deirdre Edwards) Date: Thu, 27 Oct 1994 21:47:00 +0000 Well, when I lived in Germany, this is how my (English) host mother made trifle:
NOTE: vanilla pudding mix (I use Bird's, an English brand you can get here, because the sugar content is lower. If you can't find a European pudding mix, I'd make a batch of homeade with very little sugar) Tear or cut biscuits or cake into about quarter-sized pieces. Put in trifle bowl or any bowl with steep sides. Pour the canned fruit and syrup over the cake. Add 2 Tbsp liqueor, if desired. Let sit for a few hours.
Make vanilla pudding and pour on top of fruit and cake mixture.
After pudding has set, whip cream until good and thick. Sweeten to taste.
Spread over pudding. Garnish with chocolate curls if desired.
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