This adds something special to desserts ranging from tarts and pies to cakes. You can use Cointreau in place of the Aperol if you prefer.
3 egg yolks (from 60g eggs)
40g castor sugar
50ml Aperol or Cointreau
finely grated zest of an unwaxed orange
125ml double cream
1. Whisk the yolks with the sugar until smooth then beat in the Aperol and zest.
2. Place this in a saucepan over a low heat and whisk until hot, thick and foamy (about 80C on a thermometer). Remove from the heat, pour into a clean bowl, and leave until cool.
3. To serve, whip the cream to very soft peaks, fold this through the Aperol mixture and pour into a serving bowl or chill until needed.
Serve with: Dan Lepard's apple tart with tahini almond filling.