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Remove from the fridge 1 hour before serving and sprinkle with the toasted flaked almonds.
If you want to make the trifle dairy-free use dairy-free spread when making the sponge cake, substitute soya or coconut milk for cow's milk, leave out the cream and use the second patisserie crème recipe. Make the patisserie crème as above with a dairy free milk. When it has thickened, take it off the heat. Whisk the one egg white till it holds its shape in soft peaks. Gradually stir/fold the egg white into the crème, return to the heat for a couple of minutes only, folding gently while it cooks slightly, then remove from the heat and cool.
When cold spread over the top of the fruit, cover and chill. As for the cream version, remove from the fridge an hour before you are ready to eat it and sprinkle with toasted flaked almonds.
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