Limoncello trifle This is a wonderful pudding and an excellent way to use up the Sicilian lemon and orange sweet bread. If you have time to make all the elements yourself then it is spectacular, but is also good if you buy several of them. I’ve given instructions for the lemon curd; you could also prepare the candied lemon zest (see below) and make your own meringues and custard. Don’t rush the lemon curd or you will end up with a scramble. As for the sweet bread, buy unwaxed citrus fruit if you can. SERVES 6–8
200g (6–8 thick slices) crustless Sicilian lemon and orange sweet bread (see page 207) 100ml limoncello liqueur 50g meringue nests 300ml carton fresh custard 300ml double cream 1 tbsp icing sugar ¼ tsp vanilla extract For the lemon curd 2 medium eggs, plus 2 extra yolks 165g caster sugar 80g unsalted butter Grated zest and juice of 1 lemon To decorate Handful of toasted flaked almonds Candied lemon zest (see right)
To make the lemon curd, whisk the whole eggs, egg yolks and sugar together in a bowl. In a thick-bottomed pan over a very low heat, gently heat the butter, lemon zest and juice until the butter has melted. Add the egg mixture and stir constantly over the low heat until the mixture has thickened. This will take 10 minutes or longer; don’t rush it. Strain the lemon curd into a bowl, cover with a disc of baking parchment to prevent a skin from forming and allow to cool. If you are not using the curd immediately then put it into a sterilised jar (see page 34) and seal. To assemble the trifle, cut the sweet bread slices into quarters and use to line a serving bowl (about a 2 litre capacity). Drizzle the limoncello over the bread slices and spread the lemon curd on top. Break the meringue into pieces and scatter over the curd, then spoon on the custard. In a bowl, whisk the cream with the icing sugar and vanilla extract until it hold soft peaks. Spoon the cream over the top of the trifle. Scatter over the toasted almonds and candied lemon zest. Chill until ready to serve.
Candied lemon zest Using a zester, finely pare the zest from 2 lemons and then cut into strips. Blanch the zest in boiling water for 5 minutes, then drain and poach in sugar syrup (75g sugar dissolved in 6 tbsp water) for about 10 minutes until tender. Drain, toss in caster sugar and place on a baking tray lined with baking parchment. Set aside to dry (or place in a low oven).
208 e nr i c h e d b r e ad s
188-219 Enriched Bread PH Bread Final.indd 208
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