Jemma's award-winning Lemon Swiss Roll and Amaretti Trifle
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Loading... - Faraz Khatun
- 14 Jun 2022
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One of the outstanding celebrations taking place to commemorate Queen Elizabeth II's 70 years of reign is the Platinum Pudding Competition. The following is the recipe from this competition's winner, Jemma Melvin.
Prep time: over 2 hours
Cook time: 35 minutes
Serves: 20
Try this impressive trifle as a crowd-pleasing summer dessert
Ingredients
For the Swiss rolls —
4 large free-range eggs
100g/3½oz caster sugar, plus extra for dusting
100g/3½oz self-raising flour, sieved butter for greasing
For the lemon curd —
4 large free-range egg yolks
135g/4¾oz granulated sugar
85g/3oz salted butter
Softened 1 lemon, zest only
80ml/2½fl oz fresh lemon juice
For the St Clement's jelly —
6 gelatine leaves
4 unwaxed lemons
3 oranges
150g/5½oz golden caster sugar
For the Custard —
425ml/15fl oz double cream
3 large free-range egg yolks
25g/1oz golden caster sugar
1 tbsp cornflour
1 tsp lemon extract
For the amaretti biscuits —
2 free-range egg whites
170g/6oz caster sugar
170g/6oz ground almonds
1 tbsp amaretto
Butter or oil, for greasing
For the chunky Mandarin coulis —
4 x tinned mandarins, around 300g each
45g/1¾oz caster sugar
16g/½oz arrowroot (2 sachets)
½ lemon, juice only
For the jeweled chocolate bark —
50g/1¾oz mixed peel
1 tbsp caster sugar (optional)
200g/7oz white chocolate, broken into pieces
To assemble —
600ml/20fl oz double cream
For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm / 9½inx13½in and a trifle dish with a 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 Fan or 160C or 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). Read More...
