Individual trifles with vanilla cream, lemon curd and grilled apricots

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.

Ingredients

4	Eggs, yolks
¾ cup	Caster sugar
60 g	Butter
2 tsp	Lemons, zest
100 ml	Lemon juice
2 tsp	Butter
150 ml	Cream (Main)
6	Apricots, halved (Main)
1	Vanilla pod
16	Savoiardi biscuits
1 splash	Sherry
1 to dust	Icing sugar

Directions

1. 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.
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.