Raspberry and Limoncello Trifle

Madeira cake spread with lemon curd, dosed with limoncello liqueur and all topped off with raspberries and a mascarpone custard – the perfect end to the perfect meal.

  • Vegetarian
  • Christmas


Waitrose Madeira Cake
2 tbsp Waitrose Seriously Zesty Lemon Curd
2 tbsp Santa Marta Limoncello Liqueur
300g pack Waitrose Frozen British Raspberries, defrosted
250g pack Galbani Italian Mascarpone
500g tub essential Waitrose Custard
300 ml tub essential Waitrose Whipping Cream
2 tbsp pistachio nuts, chopped


  1. Cut the cake into six slices, then spread each slice with lemon curd and make 3 'sandwiches'. Slice each pair into quarters, then place in a 2-litre glass bowl. Drizzle the cake with limoncello. Scatter the raspberries over the cake, reserving a few for decoration.
  2. Using an electric mixer, gently whisk the mascarpone and custard together until smooth. Spread the custard over the raspberries. Whip the cream until the whisk leaves a soft trail, then spread on top of the custard. Scatter the top of the trifle with the pistachios and the reserved raspberries.

Cook's tips

Ready in 30 minutes or less

Raspberry and Limoncello Trifle
  • Preparation time: 15 minutes
  • Total time: 15 minutes 15 minutes

Serves: 8

Nutritional Info

Typical values per serving:

Energy 2058.528kJ
Fat 38.8g
Saturated Fat 23.4g
Sugars 18.9g
Salt 0.3g

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4 stars

Average user rating Based on 96 ratings

This recipe was first published in November 2009.