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Fruity Trifle Delight

Featuring: Pink Moscato Wine


  • 300g Madeira or sponge cake, halved and cut into thick slices
  • 300g fresh or frozen strawberries
  • 1 pack of strawberry jelly
  • 250ml Barefoot Pink Moscato
  • 500ml ready-made, thick custard
  • 500ml double or whipping cream, softly whipped


  1. Make in 1 large dish or individual glasses.
  2. Line the bottom of dish or glasses.
  3. Pour over the Barefoot Pink Moscato.
  4. Make the jelly and add to dish/glasses. Leave in fridge to set.
  5. Top with sliced strawberries.
  6. Spoon over thick layer of custard.
  7. Finish with a thick layer of whipped cream.
  8. Decorate with strawberry slices and the almonds

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