Lemon syllabub and passion fruit trifle
- December 2006
- Serves 8-10
- Takes 40 minutes to make, plus cooling and chilling
Trifles have never tasted so exotic – the unique sweetness of passion fruit runs through this luscious dessert recipe. A must try.
- 50.7g (30.3g saturated)
- 29.4g (23.5g sugar)
For 10 servings
- 8 trifle sponges
- 4 tbsp good-quality lemon curd (we like Duchy Originals Organic Traditional Lemon Curd)
- 4 tbsp limoncello (from specialist wine shops and Italian delis)
- 6 ripe passion fruit, halved
- Edible silver balls, to decorate (we used edible sugar dragées in three sizes, from Jane Asher. Visit www.jane-asher.co.uk to order, or buy SuperCook Silver Balls, from major supermarkets)
For the custard
- 284ml carton double cream
- 300ml full-cream milk
- Pared zest of 1 lemon
- 6 large egg yolks
- 1 tbsp cornflour
- 50g caster sugar
For the syllabub
- 568ml carton double cream
- 50g caster sugar
- Finely grated zest of 1 small lemon, plus 25ml lemon juice
- 75ml dry white wine, chilled
- 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.
- 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.
- Spoon the cold custard on top of the trifle sponges, cover and chill for 3-4 hours or overnight.
- 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.
The trifle, minus the syllabub, can be made the day before.
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