BERRY TRIFLE |
(Florence Heeman) |
| 1. Cut one 9 in. sponge cake in half horizontally. |
| 2. Place one half on a serving dish; pour over a marinade of crushed berries, blended with sugar and beaten egg whites. |
| 3. Top with 2nd layer of cake and cover with berry marinade; chill overnight. |
| 4. To serve: spread swirls of sweetened whipped cream on top and garnish with thawed berries. |
Click here to download this recipe. Or click here to download all our quick & easy recipes.