The Queen's Platinum Jubilee Trifle

Step 1

Make the two Swiss Rolls according to the recipe (link above in ingredient list) but fill it instead with Nana Ling's Lemon Curd (again, made according to the recipe - link above in ingredient list).

Step 2

Cut into slices and sprinkle with orange juice (once you've placed the slices in the trifle bowl - see below for assembling trifle).

Step 3

Make up the jellies according to the packet instructions and then combine to make lemon/orange jelly.

Step 4

Make the Amaretti Biscuits according to the recipe (link above in ingredient list).

Step 5

Peel the mandarins and blanch segments in boiling water for 5 minutes. Strain and then remove as much pith and seed from the segments as possible. Using a pair of kitchen scissors may help with this task.

Step 6

Combine half the mandarin segments with the sugar and half of the water in a saucepan. Heat gently until the mixture breaks down.

Step 7

Combine the arrowroot with the remaining water and add to the warm mandarin mixture. Heat gently to thicken. Take off heat and add the lemon juice and zest and stir to combine.

Step 8

Add the remaining whole mandarin segments to the mixture. Allow to cool completely before adding this layer to the trifle.

Step 9

Whip cream to form soft peaks.

Step 10

Finely chop mandarin skins. Place in a saucepan with the sugar and place over medium heat, stirring, for 5 minutes. Place onto baking paper to cool.

Step 11

Melt the white chocolate using 20 second bursts in the microwave and stirring between each burst.

Step 12

Pour chocolate onto a baking tray lined with baking paper and spread out with a spatula. Sprinkle the mandarin pieces over the chocolate and place in fridge to set.

Step 13

Once set, break or cut with a sharp knife into shards

Step 14

Place swiss roll slices around the bottom of the trifle bowl with the swirl pattern visible around the outside. Sprinkle over the juice.

Step 15

Once jelly is almost set, pour on top of swiss rolls and place into fridge to set completely.

Step 16

Pour custard over set jelly.

Step 17

Keep one or two of the Amaretti Biscuits aside and place the rest in the trifle bowl as the next layer.

Step 18

Pour Mandarin Coulis over Amaretti Biscuits.

Step 19

Spread cream over top as next layer.

Step 20

Place shards of Jewelled Chocolate Bark into top of trifle and break up Amaretti Biscuits and sprinkle over the top of the cream.