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Raspberry and Pistachio Cake Trifle

A posh trifle featuring homemade pistachio sponge, creamy custard, raspberry purée, kirsch, and lashings of whipped cream.

VegetarianDessertRaspberryTrifleCakePistachio
Estimated Nutrition
Calories
1269.8
kcal / serving
7618.5 kcal total
Carbs
90.2g
per serving
540.9 g total
Fat
90.4g
per serving
542.4 g total
Protein
19.7g
per serving
118.2 g total
Cook Time
60
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
For the custard
175
g
Caster Sugar
For the sponge
3
tbsp
Icing Sugar
Sifted
Dairy
250
ml
Full-Fat Milk
For the custard
250
ml
Double Cream
For the custard
6
piece
Egg Yolks
Free-range
25
g
Unsalted Butter
Melted, plus extra for greasing
6
piece
Eggs
Free-range
500
ml
Double Cream
For the trifle topping
Fruits
900
g
Raspberries
Fresh, plus extra to serve
GrainsCereals
175
g
Plain Flour
Plus extra for dusting
Liquids
125
ml
Kirsch
NutsSeeds
1
piece
Vanilla Pod
Split in half lengthways, seeds scraped out
25
g
Pistachio Paste
Available online or from specialist retailers
25
g
Flaked Almonds
40
g
Pistachio Nuts
Shelled, roughly chopped

Method

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