Lemon Raspberry Trifle

To make custard, whisk yolks, sugar and custard powder in a large saucepan until combined. Gradually whisk in milk. 

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.

Beat cream in a small bowl with an electric mixer until firm peaks form. Fold into custard until combined. 

Using a fork, mash raspberries with sugar in a bowl. 

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. 

Pour over custard. Spoon over remaining raspberry mixture. Refrigerate, covered, for 2 hours, or overnight.  

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.