Berry and lemon cream trifle

Name: Berry and lemon cream trifle
Yield: 4 servings
Cuisine: Boil
Ingredients: 250.00 g mixed berries fresh or frozen; 1.00 cinnamon stick; 200.00 ml cider or apple juice; 70.00 g castor sugar; 375.00 ml cream; 70.00 g castor sugar; 2.00 lemon juice only; 12.00 sponge fingers

4 servings

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By Food24 November 03 2009

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Ingredients (8)

250.00 g	mixed berries — fresh or frozen
1.00	cinnamon — stick
200.00 ml	cider — or apple juice
70.00 g	castor sugar
375.00 ml	cream
70.00 g	castor sugar
2.00	lemon — juice only
12.00	sponge fingers

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Method:

Place berries, cinnamon and cider in a small saucepan. Bring to boil and cook over moderate heat until almost all the liquid has evaporated.
Stir in first quantity of castor sugar, then remove from stove and cool completely.
Whip cream and remaining castor sugar until stiff peaks form, then beat in lemon juice.
Spoon a layer of fruit, then a layer of cream mixture into individual glasses or a large bowl. Repeat layers until glasses are full.
Place 3 sponge fingers upright in each glass, or all 12 in large bowl.
Chill until ready to serve.