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2 x 200 g Romany Cream biscuits of your choice
2 x 250 g LANCEWOOD® Mascarpone
1 kg LANCEWOOD® Double Cream Vanilla Yoghurt
500 g strawberries, sliced
250 g raspberries
125 g blueberries
2 kiwi fruit, peeled & sliced
Cherries for garnishing
Using a sharp knife, chop biscuits to a coarse crumble. Beat the mascarpone and yoghurt together until thick. Spoon one third of the yoghurt mixture into the bottom of a trifle bowl. Top with half of the berries and then half of the biscuits. Repeat the layers finishing with the mascarpone and yoghurt mixture. Decorate with kiwi and cherries.
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