Use a 9-inch nonaluminum springform ring, a quiche pan that’s about 3 inches tall, or a-bottomless cake ring (also called a vacherin) to assemble the trifle. Or use large wineglasses to make individual trifles.
Total flop for me and I followed it to a T. I have no idea what went wrong. My sponge was a thin crispy pancake. We nibbled on it and then there away. I will try again some time.
RECIPE IS AWESOME!! By the way don't even look at the others reviews, I was so disappointment to read those, one change the whole recipe by substitute almost everything...for baking one inch...one ounce changes everything, and the other review did not even finish it at all. It is hard but with patience and dedication anyone can enjoy this delicious cake, in our family (6 kids and a picky husband) it's probably in our top 3 best dessert...and believe me we have made 100+ desserts.
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