Raspberry, pistachio & lemon curd trifles
Serves 4
Easy
Prep:
No cook
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 in tubs for picnics
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- 1 madeira cake(about 200g)
- 5 tbsp lemon curd
- 300g raspberries
- 1 tsp vanilla extract
- 3 tbsp limoncello
- 100g skinless green pistachiosfinely chopped
- 400g thick custard
- 300ml double cream
- 2 tbsp icing sugar
Nutrition: Per serving
- kcal1022
- fat69g
- saturates34g
- carbs75g
- sugars56g
- fibre6g
- protein15g
- salt0.6g
Method
step 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.
step 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.
step 3
Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.
step 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.
