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Free-form berry trifles with lemon syllabub
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Ingredients:
  • 2 lemons
  • 100ml sweet white wine (a dessert wine such as botrytis semillon)
  • 50.00 gm caster sugar
  • 150ml thick cream
  • 4 slices (about 1.5cm-thick) sponge cake
  • 200g lemon curd*
  • 150g blueberries
  • 1 vanilla bean, split, seeds scraped
  • 300ml thin cream
  • 3 egg yolks
  • 40g caster sugar
  • 5.00 gm cornflour
Instructions:
  • Zest 1 lemon and squeeze half of it for juice. Combine with half the wine and 1/2 tablespoon sugar in a bowl. Cover and let sit overnight. The next day, whip cream until thick. Strain the lemon mixture, then gently fold into the cream. Chill syllabub until ready to serve.
  • For the vanilla custard, infuse vanilla pod and seeds in cream over heat until scalding, then remove. Whisk together egg yolks, sugar, and cornflour until combined. Remove vanilla pod, then slowly pour the cream into the egg mixture while whisking. Return mixture to saucepan and cook over low heat until thickened, stirring constantly. Be careful not to boil. Once thickened, pour into a jug, cover with plastic wrap to prevent a skin from forming, and chill in the refrigerator until ready to use.
  • Create delicate strips of lemon zest using a zester. Combine the remaining sugar with water in a saucepan and dissolve over low heat. Add the lemon strips and cook until sticky and caramelized, about 5 minutes. Let it cool before using as garnish.
  • To serve, distribute custard evenly on plates. Top with a slice of sponge, a drizzle of remaining wine, a spoonful of curd, a dollop of syllabub, some blueberries, and candied lemon zest.

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