Ingredients

· 200 g Madeira cake

· 5 tablespoons lemon curd

· 300 g raspberries

· 1 teaspoon vanilla extract

· 3 tablespoons limoncello

· 100 g pistachios, finely chopped

· 400 g thick custard

· 300 ml double cream

· 2 tablespoons icing sugar

Method

Cut the Madeira cake into one cm thick slices, and sandwich pieces together using four tablespoons of the lemon curd. Cut into small squares, and pile into dessert glasses or a trifle dish. 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. Stir most of the remaining pistachios into the custard, then spoon over the fruit and sponge. Whip the cream and sugar in a bowl until thick, and holding soft peaks. Spoon over the trifles. Top with the reserved pistachios, a swirl of lemon curd and the remaining raspberries.