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Ruby fruit jelly trifle
- 750g frozen summer fruits (raspberries, blackberries, red and blackcurrants)
- 250g caster sugar
- 9 sheets leaf gelatine
- 75g custard powder
- 1.2l milk
- 1-2 Madeira cakes , cubed
- 4 tbsp sherry or cassis
- 300-450ml double cream
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 2 crushed amaretti biscuits , to serve
Directions:View on BBC Good Food
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