Lemon syllabub and passion fruit trifle recipe | delicious. magazine

Name: Lemon syllabub and passion fruit trifle recipe | delicious. magazine
Ingredients: 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; Finely grated zest of 1 small lemon, plus 25ml lemon juice; 75ml dry white wine, chilled

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Trifles have never tasted so fruity and citrusy! The unique sweetness of passion fruit runs through this luscious dessert recipe. A must try.

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Ingredients

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
Finely grated zest of 1 small lemon, plus 25ml lemon juice
75ml dry white wine, chilled