Lemon Swiss Roll and Amaretti Trifle (Jubilee Pudding) Recipe | Samsung Food App

Name: Lemon Swiss Roll and Amaretti Trifle (Jubilee Pudding) Recipe | Samsung Food App
Total time: 180 min
Ingredients: 6 leaves gelatine ((see notes for vegetarian version)); 400 ml water; 150 g 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 (around 4 lemons)); 150 ml orange juice (freshly squeezed (around 3 oranges)); 135 g granulated sugar, caster sugar or golden caster sugar; 85 g salted butter (softened); 4 large egg yolks; 1 lemon, zest finely grated; 80 ml lemon juice (freshly squeezed ); 4 large eggs; 100 g caster sugar, golden caster sugar or granulated sugar (plus some for rolling); 100 g white self-raising flour ((see notes for substitutes)); 25 g golden caster sugar, caster sugar or granulated sugar; 10 g (1 tbsp) cornflour (cornstarch); 3 large egg yolks; 1 tsp lemon extract; 425 ml double cream (heavy cream); 2 large egg whites; 170 g caster sugar or golden caster sugar (superfine sugar); 170 g ground almonds (almond flour); 1 tbsp amaretto OR ¼ tsp almond extract; 4 tins (298g each) mandarin segments in juice (drained); 45 g caster sugar, golden caster sugar or granulated sugar; 10 g arrowroot ((see notes for substitute)); 2 tbsp cold water; 1 tbsp lemon juice (freshly squeezed ); 200 g white chocolate

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The winner of the Platinum Jubilee Pudding competition - this lemon Swiss roll and amaretti trifle is a flavour-packed spin on a classic British dessert. A sponge Swiss roll cake is filled with...

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Ingredients

6 leaves gelatine ((see notes for vegetarian version))
400 ml water
150 g 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 (around 4 lemons))
150 ml orange juice (freshly squeezed (around 3 oranges))
135 g granulated sugar, caster sugar or golden caster sugar
85 g salted butter (softened)
4 large egg yolks
1 lemon, zest finely grated
80 ml lemon juice (freshly squeezed )
4 large eggs
100 g caster sugar, golden caster sugar or granulated sugar (plus some for rolling)
100 g white self-raising flour ((see notes for substitutes))
25 g golden caster sugar, caster sugar or granulated sugar
10 g (1 tbsp) cornflour (cornstarch)
3 large egg yolks
1 tsp lemon extract
425 ml double cream (heavy cream)
2 large egg whites
170 g caster sugar or golden caster sugar (superfine sugar)
170 g ground almonds (almond flour)
1 tbsp amaretto OR ¼ tsp almond extract
4 tins (298g each) mandarin segments in juice (drained)
45 g caster sugar, golden caster sugar or granulated sugar
10 g arrowroot ((see notes for substitute))
2 tbsp cold water
1 tbsp lemon juice (freshly squeezed )
200 g white chocolate
50 g chopped mixed peel (candied orange & lemon zest)
1 tbsp caster sugar or golden caster sugar
300 ml double cream (heavy cream) or whipping cream