Raspberry, pistachio & lemon curd trifles

• madeira cake1

  (about 200g)

• lemon curd5 tbsp tbsp
• raspberries↗300g g
• vanilla extract↗1 tsp tsp
• limoncello↗3 tbsp tbsp
• skinless green pistachios↗100g g

  finely chopped

• thick custard400g g
• double cream↗300ml ml
• icing sugar↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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. 3

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

4. 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.