Raspberry and pistachio cake trifle

You need JavaScript to view this clip.

This posh trifle by James Martin combines homemade cake, pistachio nuts, kirsch and lashings of cream… Heaven.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the custard

For the pistachio sponge

  • 25g/1oz unsalted butter, melted, plus extra for greasing
  • 175g/6oz plain flour, plus extra for dusting
  • 6 free-range eggs
  • 175g/6oz caster sugar
  • 25g/1oz pistachio paste (available online or from specialist retailers)

For the trifle