Raspberry and limoncello trifle

This delicious trifle is very easy to make and takes less than 30 minutes to make.  So it's perfect for entertaining.

  • Christmas


1 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
300ml 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. 
  2. Drizzle the cake with limoncello. Scatter the raspberries over the cake, reserving a few for decoration.
  3. Using an electric mixer, gently whisk the mascarpone and custard together until smooth. Spread the custard over the raspberries. 
  4. 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

Make up to 6 hours in advance and keep in the fridge until needed.

Raspberry and Limoncello Trifle
  • Preparation time: 25 minutes
  • Total time: 25 minutes 25 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 134 ratings

This recipe was first published in Sun Nov 01 00:00:00 GMT 2009.