https://www.copymethat.com/r/z0MsDapca/lemon-swiss-roll-and-amaretti-trifle/
97928257
csQjB23
z0MsDapca
2024-05-19 15:16:44
Lemon Swiss Roll and Amaretti Trifle
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Ingredients
- subheading: For the Swiss rolls:
- 4 large free-range eggs
- 100g/3½oz caster sugar, plus extra for dusting
- 100g/3½oz self-raising flour, sieved
- butter, for greasing
- subheading: For the lemon curd:
- 4 large free-range egg yolks
- 135g/4¾oz granulated sugar
- 85g/3oz salted butter, softened
- 1 lemon, zest only
- 80ml/2½fl oz fresh lemon juice
- subheading: For the St Clement’s jelly:
- 6 gelatine leaves
- 4 unwaxed lemons
- 3 oranges
- 150g/5½oz golden caster sugar
- subheading: For the custard:
- 425ml/15fl oz double cream
- 3 large free-range egg yolks
- 25g/1oz golden caster sugar
- 1 tbsp cornflour
- 1 tsp lemon extract
- subheading: For the amaretti biscuits:
- 2 free-range egg whites
- 170g/6oz caster sugar
- 170g/6oz ground almonds
- 1 tbsp amaretto
- butter or oil, for greasing
- subheading: For the chunky mandarin coulis:
- 4x tins mandarins, around 300g each
- 45g/1¾oz caster sugar
- 16g/½oz arrowroot (2 sachets)
- ½ lemon, juice only
- subheading: For the jewelled chocolate bark:
- 50g/1¾oz mixed peel
- 1 tbsp caster sugar (optional)
- 200g/7oz white chocolate, broken into pieces
- 600ml/20fl oz double cream
Steps
Directions at bbc.co.uk
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