Lemon Swiss roll and amaretti trifle recipe
"Try this impressive trifle as a crowd-pleasing summer dessert, winner of the Jubilee Pudding competition, which layers sponge with jelly, custard and more...."
INGREDIENTS
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4 large free-range eggs
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100g/3½oz caster sugar, plus extra for dusting
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100g/3½oz self-raising flour, sieved
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butter, for greasing
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4 large free-range egg yolks
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135g/4¾oz granulated sugar
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85g/3oz salted butter, softened
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1 lemon, zest only
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80ml/2½fl oz fresh lemon juice
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6 gelatine leaves
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4 unwaxed lemons
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3 oranges
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150g/5½oz golden caster sugar
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425ml/15fl oz double cream
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3 large free-range egg yolks
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25g/1oz golden caster sugar
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1 tbsp cornflour
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1 tsp lemon extract
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2 free-range egg whites
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170g/6oz caster sugar
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170g/6oz ground almonds
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1 tbsp amaretto
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butter or oil, for greasing
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4x tins mandarins, around 300g each
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45g/1¾oz caster sugar
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16g/½oz arrowroot (2 sachets)
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½ lemon, juice only
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50g/1¾oz mixed peel
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1 tbsp caster sugar (optional)
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200g/7oz white chocolate, broken into pieces
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600ml/20fl oz double cream
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