How to cook Trifle:


A trifle is a very popular dessert in the UK. But with the Queen’s platinum Jubilee (70 Years on the throne!) a competition was held to create the official jubilee dessert and that my friends is this lemon trifle with white chocolate shards and a whole lot more! I wish I had a chance to enter, but lots of you wanted me to make this and it is very good indeed, but you can definitely save a lot of time by buying ready made items if you want to cut corners – such as jelly, custard and the swiss roll! The real challenge is making it from scratch though and despite me being pretty un-British by not having a trifle serving bowl, a mixing bowl did ok – well, better than a candle holder! Good luck if you try it!

Ingredients list:

For the Swiss roll

  • 4 large eggs
  • 100g caster sugar, plus extra for dusting
  • 100g self-raising flour, sieved
  • butter, for greasing

For the lemon curd

  • 4 egg yolks
  • 135g granulated sugar
  • 85g butter, softened
  • 1 lemon, zest only
  • 80ml fresh lemon juice

For the St Clement’s jelly

  • 6 gelatine leaves
  • 4 unwaxed lemons
  • 3 oranges
  • 150g caster sugar

For the lemon custard

  • 425ml double cream
  • 3 egg yolks
  • 25g golden caster sugar
  • 1tbsp cornflour
  • 1tsp lemon extract

For the amaretti biscuits

  • 2 egg whites
  • 170g caster sugar
  • 170g ground almonds
  • 1tbsp amaretto

For the mandarin coulis

  • 4 x 300g tins mandarins, drained
  • 45g caster sugar
  • 6g arrowroot
  • ½ lemon, juice only

For the chocolate bark

  • 50g mixed peel
  • 1 tbsp caster sugar (optional)
  • 200g white chocolate
  • To assemble
  • 600ml Double cream, chilled until needed
rating: 5.0, vote: 1

20:18 Original Desserts

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