Lemon Swiss Roll and Amaretti Trifle by Jemma Melvin
Eggs: 4 large free-range eggs
Caster sugar: 100g/3½oz, plus extra for dusting
Self-raising flour: 100g/3½oz, sieved
Butter: For greasing
Egg yolks: 4 large free-range egg yolks
Coarse sugar: 135g/4¾oz granulated sugar
Butter: 85g/3oz salted butter softened
Lemon: 1 lemon, zest only
Lemon juice: 80ml/2½fl oz fresh lemon juice
Gelatin: 6 gelatine leaves
Lemon: 4 unwaxed lemons
Oranges: 3
Caster sugar: 150g/5½oz golden caster sugar
Double cream: 425ml/15fl oz
Egg yolks: 3 large free-range egg yolks
Caster sugar: 25g/1oz golden caster sugar
Cornflour: 1 tbsp
Lemon: 1 tsp lemon extract
Egg whites: 2 free-range egg whites
Caster sugar: 170g/6oz
Ground almonds: 170g/6oz
Amaretto: 1 tbsp
Butter: Butter or oil, for greasing
Mandarins: 4 x 397g tinned mandarins
Caster sugar: 45g/1¾oz
Mixed peel: 50g/1¾oz
Caster sugar: 1 tbsp caster sugar (optional)
White chocolate: 200g/7oz white chocolate, broken into pieces
Double cream: 600ml/20fl oz double cream
Try Jemma Melvin's 'People's Pudding' chosen to celebrate the Queen's platinum jubilee in the UK. It's not as difficult as you might think.
Jemma Melvin's trifle was picked as the official pudding for the Queen's platinum jubilee, after winning a nationwide competition to find a new dessert. It joins the ranks of other royal-inspired dishes like coronation chicken and the Victoria sponge.
For this recipe you will need two Swiss roll tins, measuring approximately 24cmx34cm / 9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. However, you could always halve the recipe to serve 10.
For shortcuts to this recipe, see Jemma’s Top Tips below.
Method
To make the Swiss rolls: preheat the oven to 180C/ 160C Fan/ Gas 4. Grease and line the two Swiss roll tins with baking paper. In a large bowl, beat the eggs and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through
Sprinkle some extra caster sugar on 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.
To make the lemon curd: place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.
To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/ 14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved.
Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.
To make the amaretti biscuits, preheat the oven to 180C/ 160C Fan/ Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste.
Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/ ¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar, and heat gently until broken down. Remove from the heat.
In a small bowl, stir the arrowroot with 2 tablespoons cold water to make a paste, then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.
To make the jewelled chocolate bark: If the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards.
To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again, slice one into 2.5cm/ 1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible.
Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.
Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form, then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards.