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Authentic English Trifle
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Place half these sponge fingers in the bottom of a deep cut-glass bowl. Cover with half the custard. Whip 2 cups cream. sweeten with 1/2 cup icing sugar and vanilla to taste. Cover custard with half the whipped cream. Make a second layer on top of all this. Top with a dozen or so toasted almonds, standing them upright in the cream, add a few slivers of angelica - or use small roses instead of almonds and angelica. Refrigerate at least 12 hours.