Raspberry, pistachio & lemon curd trifles served in dessert glasses

Raspberry, pistachio & lemon curd trifles

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(1 ratings)

Prep: 25 mins No cook


Serves 4

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

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal1022
  • fat69g
  • saturates34g
  • carbs75g
  • sugars56g
  • fibre6g
  • protein15g
  • salt0.6g
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  • 1 madeira cake (about 200g)
  • 5 tbsp lemon curd
  • 300g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 tsp vanilla extract
  • 3 tbsp limoncello
  • 100g skinless green pistachios, finely chopped
  • 400g thick custard
  • 300ml double cream
  • 2 tbsp icing sugar


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

  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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