Raspberry & limoncello trifle

Name: Raspberry & limoncello trifle
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 1 Madeira loaf cake; 2 tbsp tbsp No.1 Lemon Curd, plus extra to drizzle (optional); 6 tbsp Santa Marta Limoncello; 300 g fresh or frozen raspberries, plus extra fresh to serve; 250 g pack mascarpone; 500 g tub Essential Custard; 300 ml tub Essential Whipping Cream; 2 tbsp pistachio kernels, chopped

A zero hassle hero dessert that takes less than 30 minutes to make before chilling. Perfect for entertaining.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare25 mins
Cook-
Total time25 mins
PlusPreparation time 25 minutes + chilling

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Ingredients

1 Madeira loaf cake
2 tbsp tbsp No.1 Lemon Curd, plus extra to drizzle (optional)
6 tbsp Santa Marta Limoncello
300g fresh or frozen raspberries, plus extra fresh to serve
250g pack mascarpone
500g tub Essential Custard
300ml tub Essential Whipping Cream
2 tbsp pistachio kernels, chopped

Method

Cut the cake into 6 slices, then spread each with lemon curd and make 3 ‘sandwiches’. Cut into quarters, then place in a 2L glass bowl and drizzle over a little extra lemon curd, if liked.
Drizzle the cake with limoncello, then scatter over the 300g raspberries and any juices.
Using an electric hand mixer, gently whisk the mascarpone and custard together until smooth. Spread the mixture over the raspberries, then cover and chill (see tip).
Whip the cream until the whisk leaves a soft trail, then spoon on top of the custard mixture. Scatter the top of the trifle with the pistachios and fresh raspberries.

Cook’s tip

This is best made in advance. Cover and chill at the end of step 3 for at least 2 hours (ideally 6 hours or overnight). When close to serving time, whip the cream and finish with the fruit and nuts.