Limoncello trifle

Such a speedy dessert, this is a new favourite! Serve the trifle in a shallow, wide-based dish so that the layers are even and every spoonful has a mixture of all the flavours. Use a glass dish, if you can, so everyone can see the layers.

Serves 6 PREP: 15 mins, plus chilling YOU WILL NEED:

300g fresh raspberries 6 trifle sponges 4tbsp lemon curd 10tbsp limoncello 250g full-fat mascarpone cheese 1 × 300ml tub of fresh vanilla custard or home-made custard Finely grated zest of ½ large lemon

1 You will need a 1.4-litre trifle dish (preferably glass). Arrange the raspberries in the base of the dish.

2 Slice the sponges in half horizontally and spread one half generously with lemon curd. Sandwich the halves back together.

3 Cut each sponge sandwich in half lengthways to give two fingers. Arrange them around the edge and in the centre of the dish, covering the raspberries, with their cut sides facing outwards, so you can see them through the glass.

4 Drizzle over the limoncello, soaking the sponges well.

5 Put the mascarpone into a large bowl. Mix gently, using an electric hand whisk, until softened, then carefully add the custard, a little at a time, until it is fully incorporated and the mixture is smooth. Pour the custard over the sponges; level the top.

6 Sprinkle over the lemon zest. Chill until needed; remove from the fridge 10 mins before serving, to bring it back up to room temperature.

Prepare ahead

Can be made up to 8 hours ahead and kept chilled in the fridge. Not suitable for freezing.