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Gooseberry and Muscat Trifle
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Since this trifle is made with a syllabub, it has to be served soon after it is assembled (no more than an hour later), otherwise the muscat wine in the cream starts to seep out. But if all the elements are ready, it shouldn’t be demanding.
More of the muscat used in the recipe will up the levels of perfume deliciously, and cope with the sweetness of trifle, too.
Typical values per serving:
This recipe was first published in August 2008.