I was intrigued when I head about the Platinum Pudding Competition in honor of Her Majesty Queen Elizabeth II’s Platinum Jubilee. And when I learned that the recipe for the lemon Swiss roll and amaretti trifle, created by a copywriter named Jemma from Southport, was available for anybody to try to replicate, I knew I was going to have to give it a try!
This was probably the most labor-intensive dessert I’ve ever made. First I baked a Swiss roll, which was filled with homemade lemon curd. That was sliced and placed on the bottom of a trifle bowl, and covered with homemade St. Clement’s jelly (the scariest part of the whole process for me!). That was topped with a homemade custard, followed by the one part of the recipe I took a shortcut on. The custard was supposed to have a layer of amaretti biscuits on top, but I had to make a nut-free version, so I used store-bought gingersnaps instead. A chunky mandarin coulis was next (I don’t think I made that quite right, but it still tasted good!), followed by whipped cream, more crushed gingersnaps, and a jewelled white chocolate bark, which I also made.
It was so much fun to be able to participate in the Platinum Jubilee this way, and the recipe was as delicious as it was beautiful!
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