Ingredients
Method
1.Remove foil seals from pudding tubs. Microwave each tub on high (100%) for 20 seconds. Turn out onto a chopping board; chop. Arrange in base of a 1.25-litre (6-cup) glass serving bowl. Pour custard over pudding. Scatter 1 cup of the raspberries over custard.
2.Using an electric mixer, beat cream in a medium bowl until soft peaks form. Fold in lemon curd until just combined. Spoon cream mixture over raspberries in bowl. Cover with plastic food wrap; chill for 1 hour.
3.Scatter remaining raspberries over trifle. Sprinkle with pistachio. Serve, decorated with chocolate curls.