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Raspberry Trifle


By Gluten Free South Africa (Visit website)





After making a batch of gluten free bread, I've always got egg yolks leftover. Since we've happily passed the hot weather stage, icecream no longer seems quite so appealing. I've always enjoyed real custard: not too thick and with real vanilla seeds. Trifle is a wonderful way of showcasing real custard: add some leftover apricot jam swiss roll, a slug of alcohol and some fresh raspberries...not a bad result from some leftovers


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