Lemon Trifle - cooking recipe

Ingredients

1 lb fruit cake, chopped
1/2 cup vanilla custard or pudding
2 oz frozen raspberries, thawed
1 cup heavy cream
1/4 cup lemon curd
1/4 cup pistachios, toasted, roughly chopped
None None white chocolate curls, to garnish

Preparation

Arrange fruit cake in a large glass serving bowl. Drizzle custard over top. Sprinkle 2/3 of raspberries over custard. Whip cream to soft peaks then fold into lemon curd. Pour over raspberries. Cover with plastic wrap and chill for 1 hour.
Sprinkle remaining raspberries and pistachios over trifle. Garnish with chocolate curls.