Ingredients

1 madeira cake
(about 200g)
5 tbsp lemon curd
300g raspberries
1 tsp vanilla extract
3 tbsp limoncello
100g skinless green pistachios
finely chopped
400g thick custard
300ml double cream
2 tbsp icing sugar

Method
step 1
Cut the madeira cake into 1cm thick slices, and sandwich pieces together using 4 tbsp of the lemon curd. Cut into small squares, and pile into four dessert glasses or one medium trifle dish.

step 2
Mash half the raspberries in a bowl with a fork, and stir in the vanilla and limoncello. Spoon over the sponge. Top with more halved or whole raspberries – saving some to finish – and a scattering of the pistachios.

step 3
Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge.

step 4
Whip the cream and sugar in a large bowl until thick and billowy, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.