Lemon and raspberry prosecco trifle recipe | Sainsbury`s Magazine

Ingredients

• 300ml prosecco
• 1 x 135g pack raspberry jelly
• 100g sponge fingers
• 4 tbsp Taste the Difference raspberry conserve
• 1 x 35g bag roasted pistachio nuts
• 2 x 150g packs raspberries
• edible gold glitter spray, optional, to decorate
• 4 large egg yolks
• 1 tbsp caster sugar
• 1 rounded tsp cornflour
• 100ml whole milk
• 1 x 300ml pot double cream
• 1 tsp vanilla bean paste or extract
• pared zest of 1 lemon
• 35g caster sugar
• juice of 1 lemon
• 50ml prosecco
• 75g caster sugar
• 1 x 300ml pot whipping cream