Raspberry, pistachio & lemon curd trifles

Enjoy these individual raspberry, pistachio & lemon trifles as part of a summer menu. They’re easy to assemble and you can easily pack them up

Prep:25 mins
No cook

Serves 4
Easy

Nutrition per serving

kcal 1022
fat 69g
saturates 34g
carbs 75g
sugars 56g
fibre 6g
protein 15g
salt 0.6g

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

Tip

Speedy skinning

Soak the pistachios in boiling water for 30 seconds, then rub off their papery skins in between kitchen paper, or buy pistachio nibs online or from health food shops.

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.