Raspberry Trifle Recipe - Great British Chefs

Ingredients

• 20 trifle sponges
• 3 punnets of raspberries, fresh, each weighing 250g
• 1 dash of lemon juice
• 60g of caster sugar
• 200ml of sweet sherry
• 400ml of double cream
• 100ml of milk
• 1 vanilla pod
• 6 egg yolks
• 50g of caster sugar
• 2 tsp cornflour
• 1 dash of water
• 200ml of double cream, well chilled
• 30g of caster sugar
• 50g of pistachio nuts, toasted and roughly chopped
• fresh mint
• icing sugar, for dusting