Individual trifles with vanilla cream, lemon curd and grilled apricots
( SERVES 4 )
19/12/2007
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There'll be no fighting over the pudding with these trifles. Stack them up on individual plates and top with a halved apricot
Ingredients
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| 4 | Eggs, (yolks) |
| ¾ cup | Caster sugar |
| 60 g | Butter |
| 1 | Lemon, (2 tsp grated lemon zest) |
| 100 ml | Lemon juice |
| 2 tsp | Butter |
| 6 | Apricots, (halved) |
| 150 ml | Cream |
| 1 | Vanilla pod |
| 16 | Savoiardi biscuits |
| 1 splash | Sherry |
| 1 to dust | Icing sugar |
Directions
- To make the lemon curd, whisk the eggs and sugar then pour into a heavy based saucepan and add butter, zest and juice. stir constantly while bringing to a simmer over a medium heat. When the curd begins to thicken, remove from heat and let cool.
- Heat the butter in a frying pan and add the apricots, cut side down. Let cook for two minutes then set aside.
- Whip the cream with the seeds scraped from the vanilla pod. Pour some sherry into a flat dish, dip each biscuit and then layer with the curd, cream and apricots on each plate. Dust with icing sugar.
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