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Feast your eyes on this spectacular boozy pud, layered with Aperol-soaked sponge, silky custard, seasonal clementines, prosecco jelly and pillowy cream. You can also make it alcohol-free - simply swap out the Aperol for fresh clementine juice and the prosecco for sparkling white grape juice. See method
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Tip: You can make the trifle up to two days in advance. Just pick up from step 5 when ready to serve.
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