Black Sesame, Yuzu and Dalgona Trifle

• granulated or crystalized sugar↗200g g
• baking soda↗2 tsp tsp
• yuzu chung3 tbsp tbsp
• lemon juice2 tbsp tbsp
• egg↗1

  plus 1 yolk (freeze extra white for another recipe)

• granulated or crystalized sugar↗60g g
• butter↗70g g

  cut into small cubes

• eggs↗3

  separated

• granulated or crystalized sugar↗40g g
• black sesame paste or black tahini↗30g g
• milk↗60ml ml
• neutral oil↗2 tbsp tbsp

  e.g., vegetable

• wheat flour↗45g g
• corn starch1 tbsp tbsp
• cream↗200g g
• цукор гранульований або кристалізований↗30g
• чорна кунжутна паста або чорний тахіні↗30g
• юзу чунг3 tbsp

Step-by-step instructions

1. 1

   To make dalgona, line a baking tray with parchment paper. In a saucepan over low heat melt the sugar and 100 ml water, without stirring, until the sugar dissolves. Increase heat to medium‑high and bring to a boil until the mixture reaches 170 °C on a candy thermometer or until it starts to turn a light golden colour. Remove from heat and quickly stir in the soda. Quickly and carefully pour onto the prepared tray and let cool to set. Once set, break into pieces.

2. 2

   To make yuzu‑cream, whisk yuzu chong, lemon juice, egg and yolk, sugar and a pinch of salt in a heat‑proof bowl set over a saucepan of simmering water, until the mixture becomes opaque and thick enough to coat the back of a spoon (make sure the bowl does not touch the water). Remove from heat and whisk in the butter, a few cubes at a time, until fully melted. Set aside to cool completely, then chill in the fridge until thickened.

3. 3

   To make the black sesame chiffon‑cake, preheat the oven to 150 °C/130 °C with convection/gas 2 and line the bottom of two 20 cm diameter tins with parchment paper. Transfer the egg whites to a clean bowl and whisk on medium speed with an electric mixer (or stand‑mixer) until foamy. Add sugar in batches, beating well after each addition, until the volume triples.

4. 4

   In a separate bowl mix yolks, black sesame paste, milk and oil. Sift the wheat flour and corn starch and gently fold in until smooth. Add one fifth of the meringue to the sesame mixture to loosen, then gently fold in the remaining meringue until no white streaks remain.

5. 5

   Divide the batter among the prepared tins and bake for 40‑45 minutes, or until a skewer inserted in the centre comes out dry. Let cool in the tins until completely cooled.

6. 6

   To make the black sesame cream, whisk the cream and sugar to soft peaks with an electric mixer (or stand‑mixer). Add the black sesame paste and whisk until smooth.

7. 7

   To assemble the trifle, place one of the chiffon‑cakes on the bottom of a shallow 20 cm diameter dish. Spread half of the yuzu‑cream and half of the black sesame cream on top. Repeat layers, then sprinkle with dalgona pieces (or arrange them decoratively on top) before serving. Best enjoyed the same day it is made.