The Queen's Platinum Jubilee Trifle
A dessert fit for a Queen! This is the Cooking with Nana Ling version of the Queen's Platinum Jubilee Trifle.
Servings: 20 people
Equipment
- Trifle bowl (3.5 litres approx capacity)
Ingredients
Swiss Roll
- See Nana Ling's Swiss Roll recipe
- ¼ cup orange juice
Lemon Curd
Jelly
- 1 packet orange jelly (85 grams jelly crystals)
- 1 packet lemon jelly (85 grams jelly crystals)
Amaretti Biscuits
Mandarin Coulis
- 8 mandarins, peeled and segmented (650 grams approx)
- 2 tablespoons caster sugar
- 1 tablespoon arrowroot
- ¼ cup water
- ½ lemon and zest
Cream
- 600 ml thickened cream
Jewelled Chocolate Bark
- 180 grams white chocolate
- 2 mandarins, skin only
- 2 tablespoons caster sugar
Instructions
Swiss Roll with Lemon Curd
- 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).
- Cut into slices and sprinkle with orange juice (once you've placed the slices in the trifle bowl - see below for assembling trifle).
Jelly
- Make up the jellies according to the packet instructions and then combine to make lemon/orange jelly.
Amaretti Biscuits
- Make the Amaretti Biscuits according to the recipe (link above in ingredient list).
Mandarin Coulis
- 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.
Cream
- Whip cream to form soft peaks.
Jewelled Chocolate Bark
- 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
To assemble
- 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.