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Serves: 6

340g Blueberries

160g Raspberries

120g Icing Sugar (sieved)

1 x 3 Egg Whisked Sponge

6tbsp Sherry

300ml Double Cream (whipped softly)

20 Pecan Nuts

2tbsp Maple Syrup

250ml Double Cream

250ml Full Fat Milk

1 Vanilla Pod (cut and de-seeded)

6 Egg Yolks

2tbsp Caster Sugar

2tbsp Cornflour (sieved)

Juliet Bidwell creates a twist on a traditional trifle

  • pictures: David Merewether

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