Ingredients

• 250ml/9fl oz full-fat milk
• 250ml/9fl oz double cream
• 1 vanilla pod
• split in half lengthways
• seeds scraped out using a sharp knife
• 110g/3¾oz caster sugar
• 6 free-range egg yolks
• 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)
• 900g/2lb fresh raspberries
• plus extra to serve
• 25g/1oz flaked almonds
• 500ml/1lb 2oz double cream
• 3 tbsp icing sugar
• sifted
• 125ml/4fl oz kirsch
• 40g/1½oz shelled pistachio nuts
• roughly chopped

Directions

• For the custard
• gently heat the milk
• cream
• vanilla pods and vanilla seeds in a saucepan.
• In a bowl
• whisk the sugar and egg yolks until pale and creamy.
• When the milk mixture is just about to boil
• pour it onto the egg mixture
• whisking continuously until all of the liquid has been incorporated. Return the mixture to the pan and cook over a low heat
• whisking all the time
• until the custard has thickened enough to coat the back of a wooden spoon.
• Strain the custard into a bowl and set aside to cool. Once cool
• chill in the fridge for at least an hour.
• Meanwhile
• for the pistachio sponge
• preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in springform cake tin with a little melted butter
• dust the insides with flour
• then line the base with a circle of baking parchment.
• Whisk the eggs and sugar in a large bowl for 4-5 minutes
• or until pale
• thick and creamy. Whisk in the pistachio paste and mix for a further minute
• until completely incorporated.
• Quickly but carefully
• fold the flour and melted butter into the mixture. Pour the cake batter into the prepated tin and bake for 20-25 minutes
• or until golden-brown and cooked through. (The cake is cooked through when a skewer inserted into the centre comes out clean.) Allow to cool in the tin for 10 minutes
• then turn out onto a wire rack and set aside until competely cool.
• Meanwhile
• in a food processor
• blend 300g/10½oz of the raspberries to a purée with two tablespoons of cold water. Set aside.
• Toast the flaked almonds for a few seconds in a small
• dry frying pan set over a medium heat. When they start to brown
• tip them onto a plate to stop them from cooking further.
• Whip the cream with the icing sugar until soft peaks form when the whisk is removed.
• Cut the cooled pistachio cake into 2cm/1in-thick slices.
• To assemble the trifle
• arrange a layer of sponge pieces in the bottom of a large glass serving bowl. Drizzle over a little kirsch
• then spread over some of the raspberry purée and sprinkle a handful of raspberries on top. Pour over a little of the cold custard. Repeat the layering process until all of the ingredients have been used up.
• To finish
• top the trifle with the whipped cream and sprinkle over the extra raspberries
• the flaked almonds and the chopped pistachios. Serve immediately
• or chill until ready to serve.