How to make the lemon trifle crowned Platinum Pudding for the Queen’s Jubilee
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy A lemon and amaretti Swiss roll trifle is the official pudding for the Queen’s Platinum Jubilee, beating thousands of people in a competition to find a new royal dessert. “And the Queen had lemon posset at her wedding.” The trifle is made with layers of lemon curd and custard, St Clement's jelly, a mandarin coulis made with tinned mandarins, amaretti biscuits, whipped cream and finished with a jewelled chocolate bark. Jemma’s Lemon Swiss Roll and Amaretti Trifle Serves 20 Prep time: over two hours Cook time: 35 minutes You will need two Swiss roll tins, measuring approximately 24cm x 34cm and a trifle dish with capacity of approximately 3.5 litres. For the custard: 425ml double cream Three large free-range egg yolks 25g golden caster sugar One tbsp cornflour One tsp lemon extract For the amaretti biscuits: Two free-range egg whites 170g caster sugar 170g ground almonds One tbsp amaretto Butter or oil, for greasing For the Swiss rolls: Four large free-range eggs 100g caster sugar, plus extra for dusting 100g self-raising flour, sieved Butter, for greasing For the lemon curd: Four large free-range egg yolks 135g granulated sugar 85g salted butter, softened One lemon, zest only 80ml fresh lemon juice For the St Clement’s jelly: Six gelatine leaves Four unwaxed lemons Three oranges 150g golden caster sugar For the chunky mandarin coulis: Four x 397g tinned mandarins 45g caster sugar For the jewelled chocolate bark: 50g mixed peel 1tbsp caster sugar 200g white chocolate, broken into pieces To assemble: 600ml double cream Method open image in gallery The winning pudding To make the Swiss rolls, preheat the oven to 180C/160C fan/gas 4.
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