Lemon and Amaretti Trifle Crowned Queen's 'Platinum Pudding'

A lemon Swiss roll and amaretti trifle has been chosen as the the official pudding of the Queen's platinum jubilee celebrations after winning a nationwide competition with over 5000 applicants.

Copywriter Jemma Melvin from Southport created the dessert, inspired by the lemon posset served on the Queen's wedding day to Prince Philip in 1947. Melvin was influenced by both her grandmothers, one of whom she calls the 'trifle queen'. 

The trifle, which judge Dame Mary Berry described as 'absolutely wonderful', is made from several elements. These include layers of lemon curd Swiss roll, St Clement's jelly, lemon custard, amaretti biscuits, mandarin coulis, whipped fresh cream and a topping of amaretti biscuits with a jewelled chocolate bark.

However, in the spirit of the competition, the recipe should be easy enough for everyone to make at home - each element can be substituted with shop-bought ingredients. "I wanted it to be the People's Pudding, not just for the Queen, but the whole of the country," Melvin told the BBC.

The panel of judges, including Dame Mary Berry,  Fortnum and Mason's executive pastry chef Roger Pizey, former Great British Bake Off winner Rahul Mandal; Monica Galetti, Masterchef: The Professionals judge; author and baker Jane Dunn; self-taught pastry chef Matt Adlard; and dessert historian Regula Ysewijn, were unanimous in their decision.

The recipe will follow in the footsteps of other celebratory greats like coronation chicken and Victoria sponge, and earns a place in British food history.