120g Icing Sugar (sieved)
1 x 3 Egg Whisked Sponge
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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