Individual trifles with vanilla cream, lemon curd and grilled apricots
( SERVES 4 )
Photo by 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.
- To make the lemon curd, whisk the eggs and sugar then pour into a heavy based saucepan and add butter and lemon 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.