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A simple sponge trifle recipe which is prepared from a layer of sponge cake, followed by a layer of raspberry preserves, some fresh raspberries and topped off with fresh whipped cream.
- Take a flat rectangular or square pan and arrange the cake pieces throughout the bottom of the pan to make a layer.
- Soak the cake layer with sugar syrup to make it moist.
- Prepare the jelly as instructed. when cool, add chopped fruits and let the jelly set.
- Once set, transfer the fruit jelly onto the cake layer.
- Cover with whipped cream generously, and sprinkle with grated chocolate for decoration
This recipe was contributed by devosree on 27 Feb 2001
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