zoom Raspberry and Limoncello Trifle

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    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
    • Preparation time: 15 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 8


    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.

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    Cook's tips

    Ready in 30 minutes or less


    Average user rating

    4 stars