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Mascarpone raspberry trifle terrine
- 2 gelatine sheets
- 300g raspberries , fresh or frozen and defrosted
- 600ml double cream , at room temperature
- 200g tub mascarpone
- vanilla pod , seeds reserved
- 75g icing sugar , sieved
- 150ml dry sherry
- 12 sponge fingers
- toasted flaked almond , to decorate
- edible silver balls , to decorate
Directions:View on BBC Good Food
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