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From al fresco dining to a formal dinner party, there's a trifle for every occasion. Simple step-by-step instructions show you how to make each component - the sponge cake, jelly and custard - while the recipes range from classics like sherry, black forest and summer berry to modern twists such as lemon meringue, spiced apple and banoffee. It's time to dip into the delights of a trifle.
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Product details

  • Paperback | 86 pages
  • 202 x 222 x 8mm | 348g
  • Penguin Books Australia
  • Hawthorn, Australia
  • 0143567292
  • 9780143567295
  • 2,106,438

About Michelle Keogh

Michelle Keogh is the author of Bundt.
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