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Raspberry, Pistachio & Lemon Curd Trifles |
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| Makes 4 |
Prep 25 mins |
No Cook |
Easy |
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My rating |
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Ingredients |
1 Madeira cake (about 200g)
5 tbsp lemon curd
300g raspberries
1 tsp vanilla extract
3 tbsp limoncello
50g skinless green pistachios, finely chopped
400g thick custard
300ml double cream
2 tbsp icing sugar
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Cut the Madeira cake into 1 cm thick
slices and sandwich pieces together using 4 of the lemon
curd. Cut into small squares and pile into 4 dessert
glasses or one medium trifle dish.
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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 pistachios.
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Spoon the custard over the fruit and
sponge.
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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.
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DAILY
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