Raspberry, pistachio & lemon curd trifles

custard dessert indulgent lemon limoncello picnic pistachio raspberry summer trifle

N/A

Source

Ingredients

1 madeira cake (about 200g)

5 tbsp lemon curd

300g raspberries

1 tsp vanilla extract

3 tbsp limoncello

100g skinless green pistachios , finely chopped

400g thick custard

300ml double cream

2 tbsp icing sugar

Method

Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.

Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries – saving some to finish – and a scattering of the pistachios.

Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.

Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.