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Black sesame yuzu dalgona trifle

• Jane Hong

Published: February 26, 2026 at 4:12 PM

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Serves 6

More effort

Prep: 30 mins

Cook: 1 hr and 5 mins

plus cooling and chilling

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the dalgona (Korean honeycomb)

• 200g granulated or caster sugar
• 2 tsp bicarbonate of soda

For the yuzu curd

• 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

For the black sesame chiffon cake base

• 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

For the black sesame cream

• 200g double cream
• 30g granulated or caster sugar
• 30g black sesame paste or black tahini

For the topping (optional)

• 3 tbsp yuzu chung

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Nutrition: per serving

• kcal550

• fat42g

• saturates20g

• carbs34g

• sugars26g

• fibre1g

• protein9g

• salt0.39g

  low

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Method

• step 1

  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.

• step 2

  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.

• step 3

  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.

• step 4

  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.

• step 5

  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.

• step 6

  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.

• step 7

  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.

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