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
How to cook Trifle:
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