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.
Raspberry and Limoncello Trifle
- Preparation time: 15 minutes
- Total time: 15 minutes
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
- 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.
- 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.