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

  • Prep:25 mins
    No cook
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 1022
  • fat 69g
  • saturates 34g
  • carbs 75g
  • sugars 56g
  • fibre 6g
  • protein 15g
  • salt 0.6g


  • 1 madeira cake (about 200g)
  • 5 tbsp lemon curd
  • 300g raspberries
  • 1 tsp vanilla extract
  • 3 tbsp limoncello
  • 100g skinless green pistachios, finely chopped
  • 400g thick custard
  • 300ml double cream
  • 2 tbsp icing sugar


Speedy skinning

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.


  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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