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A sweet English trifle: How to make a year-end holiday treat


You can diet next year: For the final week of 2015, TODAY Food is spotlighting a week of indulgences. Elizabeth Chambers, owner of the Bird Bakery in San Antonio, Texas, is in the kitchen with Carson Daly to demonstrate how to make a delicious dessert from across the pond: An English trifle with homemade lemon curd and whipped cream.