Cider berries with vanilla syrup
- Hull the berries, slice and leave to marinate in the cider for 1 hour.
- To make the curd; whisk the yolks and sugar. Pour into a heavy based saucepan. Add the butter, zest and juice. Stir constantly over a gentle heat until the mixture begins to thicken. Remove from the heat and let cool.
- To make the syrup; split the vanilla bean and scrape the seeds into a saucepan. Mix with the water and sugar, bring to a simmer while stirring to dissolve the sugar. After 5 minutes, remove from the heat and let cool.
- Arrange the sponge fingers and cider marinated berries, spooning over the juices. Spoon over the curd and drizzle with the vanilla syrup. Add a little softly whipped cream if desired.