Raspberry, pistachio & lemon curd trifles

Dessert with 9 ingredients.

Servings: 4

Total time: 25 minutes

Ingredients

• 300 gram raspberries
• 2 tablespoon icing sugar
• 1 madeira cake (about 200 g)
• 400 gram thick custard
• 5 tablespoon lemon curd
• 3 tablespoon limoncello
• 100 gram skinless green pistachios finely chopped
• 300 millilitre double cream
• 1 teaspoon vanilla extract

Method

1. 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.
2. 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.
3. Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
4. 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.