Lemon syllabub and passion fruit trifle

Method

1. Make the custard. Put the cream, milk and lemon zest into a non-stick pan, bring to the boil and set aside for 20 minutes. Lightly whisk the egg yolks, cornflour and sugar together in a bowl. Bring the milk back to the boil, then slowly mix into the yolks. Strain back into a clean pan and cook over a low heat for about 5 minutes, until thickened – don’t boil. Pour into a bowl, cover the surface with cling film. Set aside to cool.
2. Meanwhile, split the sponges in half through the middle and spread with the lemon curd. Cut each into 4 and pop into a 2-litre glass serving bowl. Sprinkle over the limoncello and leave for 10 minutes. Meanwhile, scoop out the passion fruit pulp and spoon over the trifle sponges.
3. Spoon the cold custard on top of the trifle sponges, cover and chill for 3-4 hours or overnight.
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5. On the day, make the syllabub by whisking the cream with the sugar, lemon zest, lemon juice and wine until the mixture just holds its shape. Spoon on top of the trifle and chill for at least 1 hour. Sprinkle with the silver balls just before serving.