(11oz) fresh or frozen raspberries, plus extra to decorate
2Tbsp.
icing sugar
2Tbsp.
gin
FOR THE TRIFLE
250g
(9oz) lemon swiss roll
5Tbsp.
gin
2Tbsp.
icing sugar
175g
(6oz) good-quality lemon curd
500g
(1lb 2oz) tub ready-made custard
600ml
double cream
Finely grated zest of 1 lemon
TO DECORATE
Mini meringues
15g
(½oz) pistachios, roughly chopped
Mint leaves
Finely grated zest of 1/2 orange (optional)
Directions
Step 1
Make the raspberry compote. Put half the raspberries (if using frozen raspberries, put the remaining raspberries to defrost in a colander or sieve to drain excess liquid) into a saucepan with the icing sugar. Turn on the heat, mash the raspberries to release the juice, then bring up to the boil. Turn down to a simmer and cook until fruit is breaking down and juices thicken, about 4-5min. Take off the heat and set aside to cool, before gently stirring in the remaining raspberries and the gin.
Step 2
To assemble the trifle, slice the swiss roll into 1.5cm (2/3in) slices and arrange around the sides of a 2litre (31/2pint) glass bowl. Break up remaining slices to roughly fill the middle. Drizzle over 4tbsp gin and leave to soak in.
Step 3
Beat the lemon curd with the remaining 1tbsp gin in a bowl and spoon half the curd in random blobs over the cake layer. Spoon the cooled raspberry compote over the top, then dot the rest of the curd over randomly. Pour the custard over, then chill, uncovered, for at least 30min to firm up.
Step 4
When ready to serve, whip the cream with the remaining icing sugar and most of the lemon zest until just thickened (don’t overwhip). Tip on to the the custard layer. Decorate the top with extra raspberries, some orange or lemon zest, mini meringues (crush some for extra texture, if you like), mint leaves and pistachios.
Get Ahead: Make trifle up to step 4 a day ahead, but don’t decorate. The trifle will keep for up to 3 days in the fridge.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).