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