The lemon curd and brandy snaps can be made ahead; put them together just before your guests arrive.
100 gmbutter, coarsely chopped100 gmbrown sugar100 gmgolden syrup100 gmplain flour, sieved20 mlbrandy½ tspground ginger200 gmcrème fraîche50 mlpouring cream40 gm (¼ cup)pure icing sugar, plus extra for dustingScrapedseeds of 1 vanilla beanTo serve:berries, such as raspberries, mulberries and blueberriesLemon curd5egg yolks145 gmcaster sugar125 ml (½ cup)lemon juice (about 4 lemons), plus finely grated rind of 1 lemon80 gmbutter, coarsely chopped
For lemon curd, whisk yolks and sugar in a bowl to combine, then whisk in lemon juice and rind. Place in a saucepan, add butter and stir over medium heat until just simmering (5-6 minutes). Strain into a sterilised jar, seal and refrigerate until thick (4-5 hours). Lemon curd keeps refrigerated for 2-3 days.
For brandy snaps, combine butter, sugar and golden syrup in a frying pan over medium heat and bring to the simmer, stirring constantly (1-2 minutes). Remove from heat, add flour, brandy, ginger and a pinch of salt, stir to combine and set aside to cool slightly (10-15 minutes).
Preheat oven to 180C. Drop tablespoons of brandy-snap mixture onto 2 oven trays lined with baking paper (leave space for mixture to spread) and bake, in batches, until golden (8-10 minutes). Set aside to cool a little until slightly firm but still pliable (30 seconds to 1 minute) then, working quickly, lift each brandy snap from tray with a palette knife, drape over the handle of a wooden spoon and wrap around loosely to form a cylinder. Leave until firm (1-2 minutes), then gently slide off handle and set aside. Brandy snaps will keep stored in an airtight container for 1-2 days.
Whisk crème fraîche, cream, icing sugar and vanilla seeds in an electric mixer until soft peaks form. Fold in lemon curd to create a ripple effect, spoon into a piping bag and pipe into brandy snaps. Dust with icing sugar and serve with berries.