Baking Dessert

Pistachio and raspberry trifle

Name: Pistachio and raspberry trifle recipe
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 15
Ingredients: Raspberries and pistachio slivers, to decorate; 150g raspberry; 150g caster sugar; 300ml sparkling white wine (see recipe notes); 3 platinum-strength gelatine leaves, soaked in cold water for 5 minutes (see recipe notes); 25g pistachio slivers; 75g plain flour; 4 large eggs, at room temperature; 2 tsp vanilla bean paste; 100g caster sugar; 60g unsalted butter, melted; 3-4 drops green food colouring; 200g frozen raspberries; Juice of 1 lemon; 110g caster sugar; 500g mascarpone; 300ml thickened cream; 200g jar pistachio spread

4 ratings

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by Lucy Nunes

Delicious Team

Oct 20, 2025

Pistachio is one of the hottest flavours of the year, and here we combine it with juicy, tart raspberries to create a stunningly vibrant festive dessert that showcases the colours of Christmas in delectably sweet trifle form.

You’ll need a 3L-capacity trifle dish and a 20cm x 30cm slice pan, and you’ll need to start this recipe a day ahead.

Raspberries and pistachio slivers, to decorate

Raspberry jelly

1 cup (150g) frozen raspberries
2/3 cup (150g) caster sugar
300ml sparkling white wine (see recipe notes)
3 platinum-strength gelatine leaves, soaked in cold water for 5 minutes (see recipe notes)

Pistachio sponge

25g pistachio slivers
1/2 cup (75g) plain flour
4 large eggs, at room temperature
2 tsp vanilla bean paste
100g caster sugar
60g unsalted butter, melted
3-4 drops green food colouring

Raspberry coulis

200g frozen raspberries
Juice of 1 lemon
1/2 cup (110g) caster sugar

Pistachio chantilly

2 cups (500g) mascarpone
300ml thickened cream
200g jar pistachio spread

Method

1.

To make the jelly, place the raspberries, sugar and 300ml water in a medium saucepan over medium heat and bring to a simmer. Simmer for 4 minutes, stirring to break down the raspberries. Stir in wine and simmer for a further 3 minutes. Remove from heat. Squeeze out excess water from gelatine and add to pan. Stir until gelatine is dissolved. Strain syrup through a fine sieve into a 3L-capacity trifle dish and refrigerate for 3 hours, or until set.
2.

Meanwhile, bake the sponge. Preheat oven to 190°C/170°C fan-forced. Grease a 20cm x 30cm slice pan and line base and 2 long sides with baking paper. Whiz the pistachio in a small food processor or spice grinder until a very fine texture. Sift the flour and pistachio 3 times (some of the pistachio will remain in the sieve – just add to the flour at the end). Place the eggs, vanilla and sugar in a stand mixer fitted with the whisk attachment. Whisk on high speed for 4 minutes,or until light and tripled in volume. Gently fold through the sifted flour and pistachio, followed by the butter and a few drops of colouring. Pour into prepared pan and level surface with a spatula. Bake for 20 minutes, or until a skewer inserted in centre comes out clean. Place pan on a wire rack and allow to cool completely.
3.

Meanwhile, make the coulis. Place all ingredients in a medium saucepan with 1/3 cup (80ml) water over medium-high heat and bring to a simmer, stirring occasionally. Reduce heat to medium and cook for 10 minutes, or until thickened. Strain through a fine sieve into a jug, pressing down with a ladle, and set aside to cool (discard pulp).
4.

To assemble, whisk the mascarpone, thickened cream and the pistachio spread in a stand mixer fitted with the whisk attachment until soft peaks. Add a few large spoonfuls over the set jelly. Add a few dollops of coulis. Cut the sponge into large squares and arrange on top, slightly overlapping. Dollop over the remaining coulis, then finish with the remaining pistachio cream. Cover and chill overnight for flavours to meld.
5.

To serve, sprinkle top with fresh raspberries and pistachio slivers.

Reviews 4

Recipe Notes

For a non-alcoholic dessert, replace the sparkling wine with water, if you prefer. We chose a softer jelly texture for this trifle, but if you prefer a harder jelly, use an extra gelatine leaf.

Leftovers will keep covered in the fridge for up to 2 days.