Raspberry, Pistachio & Lemon Curd Trifle #Recipe
Briony Wilson
21st December 2021
A quintessential dessert with a twist, consisting of limoncello, lemon curd soaked sponge, creamy custard, pistachios, raspberries and whipped cream.
- Slice the Madeira cake through the middle lengthways, spread one half with Mrs Darlington’s lemon curd and place the other half back on top. Now cut the cake into small finger size pieces and line the bottom of a trifle bowl so that it’s completely covered in cake. Squash the cake pieces in so there are very few gaps.
- Mash half the raspberries in a bowl with a fork and stir in the limoncello and vanilla extract. Evenly spoon this over the sponge. Top with more raspberries, saving some for decorating the top. add a scattering of pistachios.
- Stir most of the remaining pistachios in to the custard, then spoon over the fruit and sponge.
- Whip the cream and caster sugar in a large bowl until holding soft peaks. Spoon over the trifle. Top with the reserved pistachios and the remaining raspberries
Recipe Info
Serves
8
Serving Suggestions
The perfect dessert this Christmas!
Mrs Darlington's Top tip; "Omit the limoncello if serving to children and add lemon juice instead. "
Ingredients
1 Madeira Cake approx. 300g/10oz
5Tbsp mrs Darlington's Legendary lemon Curd
300g/ 10oz Raspberries
1 tsp vanilla extract
3 tbsp limoncello
100g/4oz shelled pistachios, finely chopped
400g/ 14oz ready-made, fresh custard
300ml/ 10fl oz double cream
2 tbsp caster sugar
Equipment
Trifle bowl
Sharp knife
Whisk