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Layer the sponge fingers in a glass dish. (We often stick them together with jam.) Pour over the fruit juice from the tinned fruit and stand so the biscuits soak up the juice. Layer the fruit on the biscuits. Make up the jelly and when it is nearly set, pour over the fruit. Allow to set firm. Whip the cream till it is how you like it. (We often put a teaspoon of sugar in it) Spread it over the jelly and then decorate your trifle or just leave it as it is. Keep in the fridge.


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