The official Platinum Jubilee Pudding but quicker, smaller, easier and cheaper! This easy version of the winning Lemon Swiss Roll & Amaretti Trifle by Jemma Melvin recipe has simple fool proof instructions and full step by step photographs to help you make a stress and faff-free Jubilee centrepiece!
275gLemon Swiss Roll - I used Aldi Citrussy Sicilian Lemon Swiss Roll
For the Custard & Biscuit Layers
40gCustard Powder - not instant
1tbspCornflour (Cornstarch)
40gSugar
500mlMilk
1tbspLemon Juice - fresh or bottled
70gSoft Amaretti Biscuits
For the Mandarin Coulis Layer
The reserved mandarin segments from the jelly layer
2tbspSugar
1tbspLemon Juice - fresh or bottled
2tspCornflour (Cornstarch)
1tbspWater
For the Toppings
100gWhite Chocolate
30gMixed Peel
300mlDouble Cream (Heavy Cream)
1tbspIcing Sugar (Confectioner's Sugar)
30gSoft Amaretti Biscuits
Instructions
Make & Chill the Jelly
Put the kettle on to boil.
Drain the juice from 2 x 300g Cans Mandarin Segments. Set aside the fruit to make the coulis later.
Zest and juice 1 Unwaxed Lemon.
Break up 135g Orange Flavoured Jelly Cubes into small cubes – I cut each marked cube into at least 4 smaller pieces. The smaller they are the easier they will dissolve.
Measure 200ml Boiling Water from the kettle into a measuring jug and add the orange jelly cubes. Keep stirring until all the jelly is dissolved.
Add the juice from the mandarin cans to make up 500ml of total liquid. You won’t need all of the juice. Add the zest and juice of the lemon and stir well.Note - Please note the wording of 500ml total liquid - this is why you are making the jelly in a measuring jug. Please do not add 500ml of juice by mistake as the jelly will not set.
Put the jelly in the fridge to start chilling asap. This should take around 30 to 40 minutes.
Note –If you are going to take a break between making the jelly and the custard and/or coulis, you need to keep an eye on the jelly. If it cools too much, it will start to set. If needed, skip ahead to the “Assemble the Jelly and Sponge Layer” and then come back to make the custard and coulis while that chills.
Make the Custard
While the jelly is cooling, prepare the custard.
Measure 40g Custard Powder, 1 tbsp Cornflour and 40g Sugar into a microwaveable mixing bowl.
Add a small amount of the 500ml Milk and whisk until the mixture is smooth with no lumps.
Add the rest of the milk and whisk together.
Microwave the custard. The exact time will depend on the bowl you have used and your microwave. I made mine by starting with 3 minutes on high then giving it a whisk. I then give it 4 more 30 second bursts whisking more each time. It is ready when the mixture is lovely and thick.
Stir in 1 tbsp Lemon Juice and cover with clingfilm. Make sure the clingfilm is touching the custard layer – this will stop a skin from forming. Put the custard into the to chill.
Make the Mandarin Coulis Layer
Put half of the reserved mandarin segments into a small saucepan along with 2 tbsp Sugar and 1 tbsp Lemon Juice.
Cook over a medium heat until hot and the juices have been released. Use your spatula to mash down the segments as it is cooking. This shouldn’t take more than a couple of minutes in total.
Meanwhile make a slurry by mixing 2 tsp Cornflour with 1 tbsp Water in a small bowl.
Tip the cornflour mix into the saucepan and mix over the heat until the sauce is thickened.
Mix in the rest of the whole mandarin segments and set aside in the fridge to cool.
Assemble the Jelly and Sponge Layer
Unwrap and slice 275g Lemon Swiss Roll into 10 slices.
Arrange the slices around the bottom on your trifle dish. You are looking for the swirly sides to be pressed against the edge of the bowl without any gaps. It will depend on the shape of you dish exactly how you do this. Press any remaining slices into the bottom of the dish. It doesn’t matter if there are some gaps on the bottom.
Give the chilled jelly a quick whisk and carefully pour over the bottom of the dish. It may or may not fully cover the sponge depending on the shape of your dish. Some of the jelly will soak into the sponge – this is ok.
Cover the dish and put in the fridge for at least 2 hours to cool and set.
Note - If you haven’t yet, make sure to go back and make the custard and coulis layers.
Make the White Chocolate Shards
Break up 100g White Chocolate into small pieces in a microwaveable bowl.
Heat in short bursts in the microwave until fully melted – make sure to stir it each time.
Pour the melted chocolate onto a sheet of greaseproof paper or silicone mat. Spread the chocolate out into a thin layer (around 2mm). Try to keep the chocolate a fairly even thickness all the way over.
Sprinkle on 20g Mixed Peel and gently press into the chocolate.
Place in the fridge to cool and set.
Assemble the Custard, Biscuit & Coulis Layers
Note - Make sure that the jelly layer is set. If not, it will need to go back into the fridge until it is. If you try to add the custard layer too quickly, the layers will collapse.
Carefully spoon the custard onto the jelly and sponge. As my jelly did not totally cover the sponge, I first filled in the centre gap and smoothed the custard then added the rest on top and smoothed it to the edge of the bowl. Use you common sense to take your time and add the layer in the least disruptive way possible.
Arrange 70g Soft Amaretti Biscuits on top of the custard layer. The custard should be thick enough that they don’t sink. You may want to add a few more or less biscuits depending on the shape of your dish.
Carefully spoon over the chilled mandarin coulis. I started at the edge and moved into the centre. Again this is so I don’t disturb the custard and biscuit layers.
You can then chill the trifle at this point until you are ready to add the toppings and serve.
Finish the Trifle
Whisk 300ml Double (Heavy) Cream with 1 tbsp Icing Sugar until if is soft and light. Be careful not to overwhip. You are looking for loose cloud like cream.
Pile the cream onto the chilled trifle using a large serving spoon. Do it in sections for maximum texture. Please don’t dump all the cream on and then try to spread it.
Break up the set white chocolate into long shards.
Poke the shards into the trifle in a vaguely random manner. Longer shards at the back and smaller at the front works best with a few smaller pieces worked around and about
Scatter over roughly 30g Soft Amaretti Biscuits. You can leave some whole and crumble some or crumble them all up, it is up to you.
And that’s it! The platinum trifle is ready to serve!