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Ingredients
  • subheading: For the custard:
  • 425ml double cream
  • 4 large egg yolks
  • 25g golden caster sugar
  • 1 level dessertspoon cornflour
  • 1 teaspoon vanilla extract
  • subheading: For the filling:
  • 5 trifle sponges
  • 150ml Sercial Madeira (or dry sherry)
  • 2 tablespoons seedless raspberry jam
  • 275g fresh or frozen raspberries
  • 2 medium sized bananas
  • subheading: For the topping:
  • 275ml double cream
  • 50g toasted flaked almonds
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