Berry and Lemon Fruit Cup Recipe
Chefs Carme Ruscalleda — Flavors of Spain. Total time: 30 to 60 minutes. Difficulty: Average. Serves 8. Use transparent dessert cups so that the ingredients can be seen.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 4 | lemons (lemon curd) |
| 4 | eggs (lemon curd) |
| 250 g | sugar (lemon curd) |
| 50 g | cornstarch |
| 1 liter | water (lemon curd) |
| 8 | eggs (sponge) |
| 200 g | flour |
| 200 g | sugar (sponge) |
| 1 | finely grated zest of lemon |
| 200 ml | kirsch |
| 200 ml | simple syrup (100 ml water + 100 g sugar) |
| 100 g | lemon juice |
| — | berries (raspberries, small strawberries, blackberries, red currants) |
Instructions
Preheat the oven to 190°C (380°F). Preparation time: 20 minutes. Cooking time: 30 minutes. Difficulty: Average. For 8 servings.
Making the sponge
- Beat the eggs, sugar and lemon zest until thick and foamy.
- Gently fold in the flour. Spread the batter on a prepared baking sheet.
- Bake for 22 minutes in a preheated 190°C (380°F). Cool and cut into 3 x 3 cm (1 1/4") squares.
Soaking liquid
- Bring the 100 ml (6 Tbsp.) water and 100 g (1/2 cup) sugar to a boil to make the syrup.
- Combine the syrup with the lemon juice and kirsch and moisten the sponge squares in the mixture.
Lemon curd
- Grate the zest from the lemons and squeeze the juice. Bring the water to a boil. Combine the eggs, sugar and cornstarch, add the lemon zest, juice and hot water.
- Heat, stirring constantly, until the mixture thickens and comes to a boil. Strain.
Assembly
- Use transparent dessert cups so that the ingredients can be seen.
- Alternate layers of soaked sponge cake, berries and lemon curd.