• 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.


Soak the pistachios in boiling water for 30 seconds, then rub off their papery skins in between kitchen paper, or buy pistachio nibs online or from health food shops.

Recipe from Good Food magazine, August 2019

Goes well with


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