Individual trifles with vanilla cream, lemon curd and grilled apricots
( SERVES 4 )
There'll be no fighting over the pudding with these trifles. Stack them up on individual plates and top with a halved apricot
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|¾ cup||Caster sugar|
|1||Lemon, (2 tsp grated lemon zest)|
|100 ml||Lemon juice|
|1 to dust||Icing sugar|
- 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.