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
Prep:25 mins
Serves 4
1 madeira cake (about 200g)5 tbsp lemon curd300g raspberries1 tsp vanilla extract3 tbsp limoncello100g skinless green pistachios, finely chopped400g thick custard300ml double cream2 tbsp icing sugar
STEP 1Cut 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 2Mash 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 3Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.STEP 4Whip 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.
