Black sesame yuzu dalgona trifle

Yuzu chung is a tangy, thick, marmalade-like syrup that’s often used to make yuja-cha (citron tea). You can pick it up in Asian supermarkets and online

Prep:30 mins
Cook:1 hrs 5 mins
plus cooling and chilling

Serves 6
More effort

Nutrition per serving

kcal 550
fat 42g
saturates 20g
carbs 34g
sugars 0g
fibre 1g
protein 9g
salt 0.39g

Ingredients

200g granulated or caster sugar
2 tsp bicarbonate of soda
3 tbsp yuzu chung
2 tbsp lemon juice
1 egg , plus 1 egg yolk (freeze the extra egg white to use in another recipe)
60g granulated or caster sugar
70g butter , cut into small cubes
3 eggs , separated
40g granulated or caster sugar
30g black sesame paste or black tahini
60ml milk
2 tbsp neutral oil , such as vegetable
45g plain flour
1 tbsp cornflour
200g double cream
30g granulated or caster sugar
30g black sesame paste or black tahini
3 tbsp yuzu chung

Method

To make the dalgona, line a baking tray with baking parchment. Cook the sugar and 100ml water in a saucepan over a low heat, without stirring, until the sugar has dissolved. Turn up the heat to medium-high and bubble until the mixture reaches 170C on a sugar thermometer, or until it just starts to turn light golden in colour. Remove from the heat and quickly stir in the bicarb. Quickly and carefully pour onto the prepared tray and set aside to cool and set. Once firm, break into shards.
To make the yuzu curd, whisk the yuzu chung, lemon juice, egg and egg yolk, the sugar and a pinch of salt together in a heatproof bowl set over a pan of simmering water until opaque and thick enough to coat the back of a spoon (ensure the bowl doesn't touch the water). Remove from heat and whisk in the butter, a few pieces at a time, until fully incorporated. Set aside to cool completely, then chill until thickened slightly.
To make the black sesame chiffon cake, heat the oven to 150C/130C fan/gas 2 and line the bases of two 20cm cake tins with baking parchment. Tip the egg whites into a clean bowl and beat on medium speed using an electric whisk (or in a stand mixer) until foamy. Add the sugar, a little at a time, beating well between each addition until the mixture has tripled in volume.
In a separate bowl, combine the egg yolks, black sesame paste, milk and oil. Sift over the plain flour and cornflour, and gently mix until combined. Mix a fifth of the meringue into the black sesame mixture to loosen, then gently fold in the remaining meringue until no visible streaks of white remain.
Divide the batter between the prepared tins and bake for 40-45 mins, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tins.
To make the black sesame cream, beat the cream and sugar together to soft peaks using an electric whisk (or a stand mixer). Whisk in the black sesame paste until combined.
To assemble the trifle, arrange one of the chiffon cakes in the base of a shallow 20cm trifle dish. Top with half the yuzu curd and half the black sesame cream. Repeat the layers, then sprinkle over the dalgona shards (or arrange in a pattern on top) before serving. Best eaten the day it's made.