Clodagh McKenna served up a summer berry trifle on today’s episode of Sunday Brunch.
The ingredients are: 900g fresh blueberries, 800g fresh raspberries, 150g caster sugar, 6 tablespoons crème de cassis (optional), 500g Madeira cake, sliced, 500ml mascarpone cheese, 1 litre (2) tubs custard, 1 tbsp vanilla extract and 600ml double cream, softly whipped.
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