Jubilee Trifle
By not-recognized
Published on 29 May 2022
Celebrate the Queen’s Platinum Jubilee with this show-stopping royal trifle, using ready-made jelly, custard and amaretti biscuits. It couldn’t be simpler – in just 6 steps you’ll have the perfect Big Jubilee Lunch dessert. Ideal for your Platinum Jubilee weekend celebrations.© David LoftusOriginal recipe from Jemma Melvin and The Big Jubilee Lunch. Photo credit Time and servings
1 hr 15 minsTotal time
20Servings
50 minsPrep time
25 minsCooking time
Ingredients
- 145 g of caster sugar, plus 1 tbsp (optional) and extra for dusting
- 100 g of self-raising flour, sieved
- 5 g of unsalted butter, for greasing cake tins
- 300 g of ready-made lemon curd
- 1 packet of of lemon-flavoured jelly
- 500 ml of ready-made custard
- 100 g of ready-made amaretti biscuits
- 4 tins of mandarin segments
- 16 g of arrowroot
- 0.5 lemon, juiced
- 200 g of white chocolate, broken into pieces
- 600 ml of double cream
- 4 large free-range eggs
- 50 g of mixed peel
Method
Step 1
To make the swiss rolls, preheat the oven to 180°C/ 160°C fan/ gas mark 4. Grease and line the 2 swiss roll tins with baking paper. In a large bowl, beat the eggs and 100g of the caster sugar together with an electric hand whisk for approximately 5 mins or until voluminous and pale. Using a metal spoon, gently fold in the sieved flour. Divide between the two tins and bake for 10–12 mins or until the sponges are lightly golden, spongey to the touch on top and baked through.Step 2
Sprinkle some extra caster sugar over two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.Step 3
To make the chunky mandarin coulis, strain two tins of mandarin segments. Discard the juice, put the fruit into a saucepan with 45g of the remaining caster sugar and heat gently until broken down. Remove from the heat. In a small bowl, stir the arrowroot into 2 tbsp cold water to form a smooth paste, then add to the warm mandarin mixture. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarin segments and add the fruit to the bowl, then leave to cool completely.Step 4
To make the jewelled chocolate bark, if the mixed peel feels wet or sticky, roll it in the remaining 1 tbsp caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water, ensuring the water doesn’t make contact with the base of the bowl. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set completely then break into shards.Step 5
To assemble, unroll the cooled swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm slices and place these upright around the bottom edge of the trifle dish so the swirl is visible from the outside. Slice the other swiss roll into thicker slices and use these to fill the bottom of the dish, ensuring the tops of these slices are roughly flush with the slices that line the outer edge. Use off-cuts of sponge to fill any gaps.Step 6
Pour the jelly over the swiss roll layer and set it aside in the fridge to set completely (approx. 2 hours). Once set, pour over the custard then arrange a single layer of amaretti biscuits on top of the custard, reserving a few for the top, final layer. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form, then spoon this over the coulis evenly. Crumble over the reserved amaretti biscuits and decorate with the jewelled chocolate bark shards. Serve your trifle as the perfect finale to your Big Jubilee Lunch celebrations during the Platinum Jubilee weekend.