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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. 

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