Ingredients
3 cups frozen raspberries (360g), thawed
1/3 cup icing sugar mixture
400g jam sponge roll, cut into 2cm thick slices
2 tablespoons orange-flavoured liqueur
300ml tub thickened cream
½ cup Greek yoghurt
2 tablespoons lemon curd
125g punnet fresh raspberries
LEMON CUSTARD
3 egg yolks
1/3 cup caster sugar
2 tablespoons custard powder
2 cups milk
¼ cup lemon curd
2 teaspoons finely grated lemon rind
300ml tub thickened cream
Method
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To make custard, whisk yolks, sugar and custard powder in a large saucepan until combined. Gradually whisk in milk.
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Place pan over a medium to high heat. Whisk until mixture boils and thickens. Remove. Whisk in curd and rind. Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate for 1 hour, or until cold.
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Beat cream in a small bowl with an electric mixer until firm peaks form. Fold into custard until combined.
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Using a fork, mash raspberries with sugar in a bowl.
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Arrange roll slices over base and around the side, with the cut-side facing outwards, of a glass trifle dish (14-cup capacity). Brush with liqueur. Spoon over half the raspberry mixture, drizzling a little between the slices around the side.
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Pour over custard. Spoon over remaining raspberry mixture. Refrigerate, covered, for 2 hours, or overnight.
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Before serving, beat cream and yoghurt with an electric mixer until soft peaks form. Spoon over top of trifle. Stir lemon curd in a bowl until smooth. Dollop over cream. Run a spatula though curd to create a swirled effect. Sprinkle with raspberries.
TIP! For an alcohol-free trifle, replace liqueur with orange juice. To thaw raspberries, place on a large plate. Stand at room temperature for about 30 minutes, or until soft. Undecorated trifle can be made up to two days ahead.
