Method

Cut the cake into 8 slices, then spread each slice generously with raspberry jam and put them together to make four sandwiches. Cut each sandwich into four, then place the pieces in the bottom of your serving bowl, fitting them together as neatly as you can so there are no gaps. Drizzle the limoncello across the top of the sponge cakes.

Next, make a quick raspberry compote; put the defrosted raspberries into a large pan over a medium heat, and add the runny honey and a splash of water. Cook, stirring and gently mashing the berries a bit as you go, for 5-10 minutes, until slightly reduced and thickened. Set aside to cool for five minutes, then carefully tip the compote all over the cake in an even layer. Sit a few fresh raspberries around the outside edges of the compote layer (so they will be visible through the glass), reserving a good handful for the topping.

Put the mascarpone, lemon zest and custard into a large mixing bowl and use an electric whisk to beat them together gently until well combined. Spread this mixture over the raspberries, smooth the top, then cover and refrigerate for at least two hours, and preferably overnight. When you’re ready to serve, take the trifle out of the fridge.

Put the cream in a large mixing bowl and use an electric whisk to whip it (go gently), until the cream is aerated and the whisk leaves a soft trail when lifted. Spoon the cream over the top of the custard mixture, piling it up into mounds or smoothing it as you see fit. Scatter over the pistachios and fresh raspberries, and enjoy!