Search

Raspberry Pistachio & Lemon Curd Trifles Recipe

Home » Written Recipes » Recipes » Desserts » Baking » Raspberry Pistachio & Lemon Curd Trifles Recipe
Raspberry pistachio lemon curd trifles

Serving Details

  • Yields: 6 servings
  • Prep Time: 30 minutes
  • Chill Time: 2 hours

Recipe Description

These elegant trifles are a perfect dessert for any occasion. The combination of sweet raspberries, creamy lemon curd, and crunchy pistachios is simply irresistible.

Ingredients

For the Lemon Curd:**

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 cup fresh lemon juice
  • 1/4 cup unsalted butter, softened

For the Trifles:**

  • 1 cup fresh raspberries
  • 1/2 cup chopped pistachios
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Store-bought sponge cake or pound cake, cut into cubes

Instructions

Make the Lemon Curd:**

  1. In a medium saucepan, whisk together the eggs, sugar, and cornstarch.
  2. Gradually whisk in the lemon juice.
  3. Cook over medium heat, stirring constantly, until the mixture thickens.
  4. Remove from heat and stir in the butter.
  5. Let cool completely before using.

Assemble the Trifles:

  1. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. To assemble each trifle, layer the following in a glass bowl or jar: sponge cake, lemon curd, whipped cream, raspberries, and pistachios.
  3. Repeat the layers until the glass is full.
  4. Chill for at least 2 hours before serving.

Tips

  • For a richer flavor, use Greek yogurt instead of heavy cream.
  • You can add other fruits, such as blueberries or strawberries, to the trifle.
  • To decorate the trifles, top them with fresh berries or a sprinkle of gold leaf.

Nutritional Information (Approximate per serving):

  • Calories: 400
  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 100mg
  • Sodium: 150mg
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 25g
  • Protein: 6g

You May Like

places

“Top 10 Restaurants Must To Visit In Karachi”

A seaside restaurant which allows diners to enjoy the fruits of the Arabian Sea, Kolachi is a new addition to the Karachi food scene which has rapidly made a name for itself. Led by Chef Noor, the Kolachi kitchen produces a range of Pakistani classics as well as several continental European styled dishes and some stunning seafood platters.

Latest Recipes

Top 10

Chefs Biography

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

Spiced Cider Tea

Spiced Cider Tea Recipe

Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.

ginger lemonade

Ginger Lemonade Recipe

In an 8-quart saucepan, combine sugar, water and ginger root. Heat until boil and stir occasionally and remove from heat.

Charred corn, chicken & tortilla salad with chipotle yogurt dressing

Easy Italian Salad Recipe

In a bowl, add carrot, iceberg, cucumber, tomato, green olive, salt, olive oil, oregano, lemon juice, black pepper powder, cheddar cheese,

beef wagyu salad

Beef wagyu salad

For the sauce: whisk the fish sauce, lime juice and brown sugar until the sugar has melted then add fresh garlic, chili, coriander and chopped red onion.

Clean the beef, removing all string and some excess fat and marinate with the oyster sauce.

Marinate the cucumber, sliced onion, cherry tomato, spring onion with salt and squeeze half of the fresh lime.

Pan-sear the beef until it’s cooked ‘medium’ and slice it.

Plate the beef and decorate with the cucumber, sliced onion, cherry tomato and spring onion.

lomo saltado

Lomo saltado (Beef stir-fry)

Make the marinade by mixing all the ingredients together in a large bowl. Add the meat to the bowl and mix so that it is well covered. Cover with cling film and leave in the fridge for at least 2 hrs, overnight if you have time. Drain the meat, reserving the marinade. Heat the oil in a wok over a high heat until just smoking, then add the meat – be careful, the oil might splutter. Cook as quickly as possible, tossing it until the meat is browned on all sides. Add the red onion and cook for 1 min. Add the tomato and chilli, then immediately spoon in the Pisco. Pour over the reserved marinade and chilli paste, stir well, turn off the heat and leave the meat to rest in the sauce for a couple of mins. Garnish with coriander and serve with chunky chips, if you like.

recipe image legacy id 3980 11

Steak with pizzaiola sauce

Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside. When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through – this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done. Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.