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 in tubs for picnics

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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