Queen's Elizabeth's Platinum Jubilee Trifle | Lemon Swiss Roll & Amaretti Trifle

Queen Elizabeth's Platinum Jubilee Trifle (Lemon Swiss Roll and Amaretti Trifle by Jemma Melvin) is a challenge to make! The Queen's Jubilee Trifle was the winner in a contest run by Fortnum & Mason and The Big Jubilee Lunch. The competition was broadcast on the BBC.

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We show you every single step in the process along with extra information to help you succeed in making this fabulous dessert. We have put the steps in the most efficient order to save you time. We recommend considering making half the recipe and breaking up the work into two days.

We aren't regular bakers, but we managed to bring this off beautifully. You can too!! We lightly adapted the recipe from Jemma Melvin via BBC Food. Jemma is the winner of the Queen's Platinum Jubilee Pudding Competition.

If you would like to receive a PDF of our Directions, you can request them by emailing us at [email protected]. The Ingredients list is below.

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Be careful not to overheat your custard, as it may curdle. But if it does curdle, you can save it! Cool it, then whip again and it magically comes back to lovely thick custard!

INGREDIENTS

Swiss Roll Cakes

100 g white self-raising flour, sifted*
4 large eggs
100 g superfine sugar (caster sugar, golden caster sugar), or granulated sugar, plus extra for rolling†

* You can make self-raising flour.

† You can make superfine sugar by blending or processing granulated sugar. Superfine sugar isn't necessary for this step, but it is recommended for two of the steps (the ones for which granulated sugar isn't listed as an option).

Lemon Curd

1 lemon, zest finely grated
4 large egg yolks
135 g superfine sugar (caster sugar, golden caster sugar), or granulated sugar
85 g salted butter, softened
80 ml fresh lemon juice

St. Clement's Jelly

6 sheets (leaves) gelatine*
400 ml water
150 g superfine sugar (golden caster sugar, caster sugar), or granulated sugar
6 strips lemon zest (from unwaxed lemons)
6 strips orange zest
150 ml lemon juice freshly squeezed (about 4 lemons)
150 ml orange juice freshly squeezed (about 3 oranges)

* You can also use powdered gelatine. Follow the instructions on the box.

Custard

3 large egg yolks
25 g superfine sugar (golden caster sugar, caster sugar), or granulated sugar
1 tbsp cornstarch (cornflour)
1 tsp lemon extract
425 ml whipping cream / double cream (heavy cream)

Amaretti Cookies

2 large egg whites
170 g superfine sugar (caster sugar or golden caster sugar)*
170 g ground almonds (almond flour)
1 tbsp amaretto or 1/4 tsp almond extract

* You can process or blend granulated sugar to make it superfine.

Chunky Mandarin Coulis

4 x mandarin cans (tins), 298 g each
45 g superfine sugar (caster sugar or golden caster sugar), or granulated sugar
10 g arrowroot
2 tbsp cold water
1 tbsp lemon juice, freshly squeezed

Assemble the Remaining Layers

50 g mixed peel (candied peel)
1 tbsp superfine sugar (caster sugar or golden caster sugar)
200 g white chocolate*
425 ml whipping cream / double cream (heavy cream)

* Preferably high quality white chocolate that is not baking chocolate.


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