zoom Raspberry and Limoncello Trifle

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    Raspberry and limoncello trifle

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    Raspberry and limoncello trifle

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

    • Christmas
    • Preparation time: 25 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 8


    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.

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    Cook's tips

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


    Average user rating

    4 stars