Raspberry and pistachio trifle

Raspberry and pistachio trifle

Home Comforts
Yuki Sigura

Who doesn’t like a trifle? This one uses pistachio paste which you can now buy online and in some speciality cake shops as the popularity of cake baking continues to increase. It won’t turn green; the reason commercial pistachio cakes are green is down to food colouring. The paste will give the cake a great pistachio taste, though.


Quantity Ingredient

For the pistachio sponge

Quantity Ingredient
25g unsalted butter, melted, plus more for the tin
175g plain flour, plus more for the tin
6 eggs
175g caster sugar
25g pistachio paste

For the trifle

Quantity Ingredient
1kg raspberries
25g flaked almonds
500ml double cream, whipped
3 tablespoons icing sugar, sifted
125ml kirsch
500ml home-made vanilla custard, cooled, (see note)
40g shelled pistachio nuts, roughly chopped


  1. To make the sponge, preheat the oven to 200°C.
  2. Butter and flour a 23cm springform cake tin and line the base with greaseproof paper.
  3. Place the eggs and sugar into a large bowl and whisk for about five minutes until really pale and thick, then add the pistachio paste and mix for another minute until totally incorporated.
  4. Fold the flour and melted butter into the mixture quickly without knocking out too much air, then pour into the tin and bake for 25 minutes until golden, risen and firm.
  5. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
  6. To assemble the trifle, set 100g of raspberries aside, Place one-third (300g) of the remaining berries into a food processor with 2 tbsp of water. Blitz to a purée, then set aside.
  7. Cut the cooled pistachio cake into 2cm-thick slices.
  8. Place the flaked almonds in a small, dry frying pan and set over a medium heat. Stir until they turn a shade darker and smell toasty, then immediately tip on to a plate to stop the cooking.
  9. Whip the cream with the icing sugar until soft peaks form.
  10. Take a large glass serving bowl and layer in the sponge, drizzle over the kirsch, then top with some raspberry sauce, raspberries and custard, then repeat, until all the sponge, kirsch, raspberry sauce, raspberries and custard have been used up.
  11. Top with the whipped sweetened cream, then sprinkle with the reserved 100g of raspberries, flaked almonds and chopped pistachios. Serve straight away, or chill until ready to serve.


  • To make homemade custard, put 250 ml milk and 250 ml double cream into a shallow saucepan with 1 split vanilla pod and seeds and set over a medium heat. Bring to the boil.

    Meanwhile, whisk 110 caster sugar and 6 egg yolks in a bowl. When the milk is boiling, pour it on to the eggs, whisking all the time, then return the whole mixture to the pan and cook over a gentle heat, whisking, until thick enough to coat the back of a wooden spoon. Strain into a clean pan and warm through very gently.
James Martin
Saturday Kitchen
comfort food
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