Celebrate Queen Elizabeth II's Platinum Jubilee with this stunning trifle, winner of the BBC Platinum Pudding Competition. For this recipe you will need 2 biscuit roll cake mats measuring 24cm x 34cm and a baking dish with a capacity of approximately 3.5 litres. You can also halve the recipe to serve 10 people. For shortcuts to this recipe, see our handy tips below.

Ingredients

For the biscuit rolls

4 large free range eggs
100 g caster sugar, plus extra for sprinkling
100 g sifted, self-rising flour
Butter, for greasing

For the lemon curd

4 large free-range eggs, egg yolk
135 g granulated sugar
85 g salted butter, softened
1 lemon, peel only
80 ml fresh lemon juice

Für das St. Clement’s-Gelee

6 gelatine leaves
4 unwaxed lemons
3 oranges
150 g brown sugar (caster sugar)

For the custard

425ml double cream
3 large free range egg yolks
25 g brown caster sugar
1 tablespoon cornflour
1 teaspoon lemon extract

For the amaretti biscuits

2 Protein from free range
170 g caster sugar
170 g ground almonds
1 tablespoon amaretto
Butter or oil, for greasing

For the chunky mandarin puree

4x tins of mandarins, approx. 300 g each
45 g caster sugar
16 g arrowroot (2 packets)
½ lemon, juice only

For the chocolate chips

50 g gemischtes Orangeat / Zitronat
1 tablespoon caster sugar (optional)
200 g white chocolate, broken into pieces

For serving

600ml double cream

Instructions

For the biscuit rolls, preheat the oven to 180C/160C fan/gas 4. Grease the 2 biscuit roll tins (baking mat) and line them with baking paper. In a large bowl, beat the eggs and sugar with a hand-held electric mixer for about 5 minutes until pale and light. Using a metal spoon, gently fold in the flour. Divide the batter between the two moulds and bake for 10-12 minutes, until the biscuits are lightly golden and cooked through.

Sprinkle some extra icing sugar on two sheets of baking paper and turn the biscuits out onto the sugared paper. Pull the paper off the bottom and, while they are still warm, roll them up into a tight spiral from the short side, using the paper to help you. Leave them to cool.

To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a pan of simmering water (the bowl should not touch the water). Whisk everything together while the curd cooks until it thickens. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.

For the St Clements jelly, soak the gelatine leaves in cold water for 5 minutes to soften them. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put them in a saucepan with the sugar and 400 ml water. Bring to the boil over medium heat, stirring occasionally, until the sugar has dissolved. Take the saucepan off the heat and discard the bowl. Squeeze the water out of the gelatine and stir it into the pot until it has dissolved. Squeeze the lemons and oranges so that you have 150 ml of lemon and orange juice. Stir the juice into the pan and strain the jelly through a fine sieve into a container and refrigerate until cooled but not yet solid.

To make the pudding, place the cream in a saucepan and bring to the boil, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl, stirring constantly. Immediately return it to the saucepan and continue stirring over a low heat until the custard is thick and smooth. Pour the pudding into a container or bowl, cover the surface with parchment paper and leave to cool.

For the amaretti biscuits, preheat the oven to 180C/160C fan/gas 4. In a large bowl, beat the egg whites until stiff. Gently stir in the sugar and almonds. Add the amaretto and gently fold in until smooth.

Put some baking paper on a baking tray and brush it lightly with butter or oil. Using a teaspoon, place small mounds of the mixture about 2 cm apart, as they will expand during baking. Bake for about 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.

For the chunky mandarin compote, drain two cans of mandarins. Drain the juice and put the fruit in a saucepan with the sugar and heat gently until they break down. Remove from the heat. Mix the arrowroot in a small bowl with 2 tablespoons of cold water and add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Drain the remaining two cans of mandarins, add the fruit to the bowl and leave to cool completely.

Um die Schokostücke (Raspeln) zu machen: Wenn sich das Orageat/Zitronat feucht oder klebrig anfühlt, wälze es in Streuzucker, um die Feuchtigkeit aufzusaugen. Die weiße Schokolade in einer Schüssel über einem Topf mit leicht köchelndem Wasser schmelzen. Gieße die weiße Schokolade auf ein mit Backpapier ausgelegtes Backblech und streue das gemischte Orangeat/Zitronat darüber. Aushärten lassen und dann in Scherben brechen.

To assemble, roll out the cooled biscuit rolls and spread with the lemon curd. Roll them up again and cut one into 2.5 cm thick slices and place it upright around the bottom of the baking dish so that the swirl is visible. Cut the other biscuit roll into thicker pieces and use them to fill the bottom of the baking dish so that the top is about the same height as the slices lining the edge. Fill in any gaps with leftover sponge.

Gieße das St. Clement’s Gelee über die Bisquitrollenschicht und stelle sie in den Kühlschrank, damit sie vollständig fest wird. Das dauert ungefähr 3 Stunden. Sobald es fest ist, gieße die Creme ein und lege eine Schicht Amaretti-Kekse darauf, wobei du ein paar Kekse für die Spitze zurückbehältst. Gieße die Mandarinenmischung darüber. Schlage die Doppelrahmcreme in einer großen Schüssel bis zur Spitzenbildung auf und löffle sie über die Mandarinencreme. Streue die zurückbehaltenen Amaretti-Kekse darüber und verziere sie mit den Schokoladenstückchen.

Recipe tips
Als Alternative zu diesem Rezept kannst du für die meisten Zutaten fertige Varianten verwenden und nur die Bisquitrollen und die Mandarinencreme selbst zubereiten. Für den Lemon Curd kannst du 300 g fertigen Lemon Curd verwenden. Nimm statt des St. Clement’s Gelees eine Packung Zitronengelee und befolge die Anweisungen auf der Packung, um 568 ml herzustellen. Für den Pudding nimmst du 500 ml fertigen Pudding. Für die Kekse nimmst du 100 g fertige Amaretti-Kekse. Anstelle der Schokoladenraspel kannst du die Trifle auch mit den verbleibenden Amaretti-Keksen, dem gemischten Orangeat/Zitronat und 50 g weißen Schokoladenstückchen veredeln.

Have you baked it yet? Then show it to me on Insta @seeyouinldn or leave a comment. I'm looking forward to it.