Lemon Swiss Roll and Amaretti Trifle (Jubilee Pudding)

Name: Lemon Swiss Roll and Amaretti Trifle (Jubilee Pudding)
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: British
Ingredients: 6 leaves gelatine ((see notes for vegetarian version)); 400 ml water; 150 g golden caster sugar, caster sugar or granulated sugar; 6 strips lemon zest ((from unwaxed lemons)); 6 strips orange zest; 150 ml lemon juice (freshly squeezed (around 4 lemons)); 150 ml orange juice (freshly squeezed (around 3 oranges)); 135 g granulated sugar, caster sugar or golden caster sugar; 85 g salted butter (softened); 4 large egg yolks; 1 lemon, zest finely grated; 80 ml lemon juice (freshly squeezed ); 4 large eggs; 100 g caster sugar, golden caster sugar or granulated sugar (plus some for rolling); 100 g white self-raising flour ((see notes for substitutes)); 25 g golden caster sugar, caster sugar or granulated sugar; 10 g (1 tbsp) cornflour (cornstarch); 3 large egg yolks; 1 tsp lemon extract; 425 ml double cream (heavy cream); 2 large egg whites; 170 g caster sugar or golden caster sugar (superfine sugar); 170 g ground almonds (almond flour); 1 tbsp amaretto OR ¼ tsp almond extract; 4 tins (298g each) mandarin segments in juice (drained); 45 g caster sugar, golden caster sugar or granulated sugar; 10 g arrowroot ((see notes for substitute)); 2 tbsp cold water; 1 tbsp lemon juice (freshly squeezed ); 200 g white chocolate

Instructions

Prep:2hCook:1h

The winner of the Platinum Jubilee Pudding competition - this lemon Swiss roll and amaretti trifle is a flavour-packed spin on a classic British dessert. A sponge Swiss roll cake is filled with homemade lemon curd and layered up with St. Clement's (orange & lemon) jelly, lemon custard, homemade amaretti biscuits and whipped cream. The recipe has been slightly adapted from Jemma Melvin, via BBC Food.

Lemon Swiss Roll and Amaretti Trifle (Jubilee Pudding)

Nutrition balance score

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Ingredients

Instructions

Notes

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