- Prep time
- 40 mins
- Cooking time
- 3 hours chill time
- Serves 8
- Inspired by the Platinum Pudding, we have our own take on this triumphant trifle, with an easy to make recipe.
- 1 jar All Butter Lemon Curd
- 420g Lemon Sponge Swiss Roll
- 270g Lemon Jelly
- 500ml ready-made custard
- 100g Amaretti biscuits
- 600ml double cream
- 200g white chocolate
- 10g mixed peel
Make your decorative chocolate bark in advance. Melt 200g of white chocolate then pour into a shallow 20cm dish and sprinkle over mixed peel whilst warm. Leave to set in the fridge.
Cut swiss roll into 1inch slices and line the bottom and bottom half of the trifle bowl with the slices. Press slices halfway up along the sides of the bowl.
Make your lemon jelly according to packet instructions and pour over the swiss roll layer. Place into fridge to set (approximately 3 hours).
Once set, pour over custard and arrange a single layer of amaretti biscuits, keeping a few back for the decoration. Dollop 4 tbsp of the Lush Lemony Curd or All Butter Lemon Curd over.
In a large bowl, whip the double cream until soft peaks form then stir through 6 tbsp Lush Lemony Curd or All Butter Lemon Curd into the cream.
Spoon the cream mixture on to the curd layer and Amaretti biscuits.
Break white chocolate and peel mix into shards and decorate your trifle, finish with a crumbling of amaretti biscuits and remaining dollops of Lush Lemony Curd or All Butter Lemon Curd.
Serve up at your Jubilee Street Party and enjoy the celebrations!