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Everyone loves trifle but this one gets a big thumbs up from all my family for being both naughty but also light. The lemon really lifts the cream and jelly and rather than sherry I used Limoncello. If you're making it for children simply replace the Limoncello with lemon juice.
For the jelly:
For the cakes and fruit:
For the curd:
For the custard:
For the cream and decoration:
To make the raspberry lemonade jelly:
To make the cakes:
To make the curd:
To make the custard:
Caroline Taylor of All That Im Eating
Helen Jessup of The Crazy Kitchen
Holly Bell of Recipes from a Normal Mum
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