More from the shows in July’s kitchen
We always finish our veg talk and cookery demos with a pudding and this is a great one for using up some raspberries which are coming thick and fast at the moment!
Another ingredient full of antioxidants and with anti-inflammatory properties – it’s amazing we look any older than 21! We all need vitamin C to help ward off summer colds and raspberries are full of it so this is a great, tasty and really quick pud to give us a boost.
About 5 years ago we had a fantastic holiday in Sicily and having been given after dinner shots of limoncello brought some back to England! It’s been in the back of the cupboard ever since so I’ve dusted it off for this recipe and it seems to go really well with the raspberries.
Zesty Raspberry Summer Trifle
Serves 2 generously. Takes about 10 minutes
4 x 1cm thick slices of Madeira cake
About 4 teaspoons lemon curd
A good tblspn limoncello (optional)
50g shelled pistachios, very finely chopped with a grinder
175g thick custard
150ml double cream, whipped to soft peaks
2 serving glasses
- Spread the madeira cake with the lemon curd and cut into tiny squares about 1cm square
- Mash about 100g of raspberries with a fork and add the limoncello if using
- Put a little of the raspberry mix in the bottom of the glass along with a whole raspberry then pile in the cubes of madeira cake.
- Spoon over the rest of the mashed raspberries
- Scatter over a teaspoon of pistachios and pop on a few of the whole raspberries
- Save a couple more teaspoons of pistachios then add the rest of the nuts to the custard and stir together
- Spoon the custard over the cake and spread to the edges of the glass
- Pipe or spoon over the whipped cream then finish with a scattering of pistachios and a few raspberries
You can eat this trifle straight away but it’s even tastier if left for an hour or so for the flavours to combine.