Individual trifles with vanilla cream, lemon curd and grilled apricots. Photo / Babiche Martens.
There'll be no fighting over the pudding with these trifles. Stack them up on individual plates and top with a halved apricot
Serves 4
4 egg yolks
3/4 cup caster sugar
60g butter
2 tsp grated lemon zest
100ml lemon juice
2 tsp butter
6 apricots, halved with stones removed
150ml cream
1 vanilla
pod
16 savoiardi biscuits
Sherry
Icing sugar
1 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.
2 Heat the butter in a frying pan and add the apricots, cut side down. Let cook for two minutes then set aside.
3 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.
