platinum jubilee trifle

A dessert fit for a Queen! This is the Cooking with Nana Ling version of the Queen&#039;s Platinum Jubilee Trifle.

The Queen's Platinum Jubilee Trifle

See Nana Ling's Swiss Roll recipe

orange juice

Lemon

orange jelly jelly crystals))

lemon jelly jelly crystals))

See Nana Ling's Custard recipe

See Nana Ling's Amaretti Biscuits Recipe

mandarins,

caster sugar

arrowroot

water

lemon

600 ml thickened cream

white chocolate

mandarins, skin only

Make the two Swiss Rolls according to the recipe (link above in ingredient list) but fill it instead with Nana Ling&#39;s Lemon Curd (again, made according to the recipe - link above in ingredient list).

Cut into slices and sprinkle with orange juice (once you&#39;ve placed the slices in the trifle bowl - see below for assembling trifle).

Swiss Roll with Lemon Curd

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

Jelly

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

Amaretti Biscuits

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.

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

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.

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

Mandarin Coulis

Whip cream to form soft peaks.

Cream

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.

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

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.

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

Jewelled Chocolate Bark

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

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

Pour custard over set jelly.

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

Pour Mandarin Coulis over Amaretti Biscuits.

Spread cream over top as next layer.

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

To assemble

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The Queen's Platinum Jubilee Trifle

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