In this brief guide we will answer the query, “How to make lemon swiss roll and amaretti trifle”. We will discuss the making of every ingredient and how to assemble all the ingredients to have a beautiful finished product.
How to make lemon swiss roll and amaretti trifle?
Lemon swiss roll and amaretti trifle is a complex recipe that involves the preparation of some basic layers. These are then carefully placed or combined to get the final product. Some of its basic components are:
- Swiss rolls
- Lemon Curd
- Amaretti biscuits
Lemon swiss roll and amaretti trifle gained traction when it emerged as the best dessert and winner among the 5 thousand entries in the Platinum Pudding competition. Jemma Melvin, a baker, created it.
Several ingredients are required to prepare this delicacy. A trifle dish that holds roughly 3.5 liters/6 pints of liquid and feeds up to 20 people is required for the official recipe of this Swiss roll, lemon curd, jelly, and custard layered delicacy. The recipe may, of course, be cut in half to feed 10.
This trifle takes around two hours to prepare, plus an additional 30 minutes to an hour for cooking. Because it is prepared in stages, each component must be prepared individually.
To make swiss rolls and lemon curd, you’ll need:
- Eggs: four
- 100g of caster sugar.
- 100 grams of sieved flour
- Sugar, granulated
- 80 ml of freshly squeezed lemon juice
For the custard, you will need:
- 3 yolks of eggs
- 400 ml of Cream
- 1 tbsp of cornflour
- 25 g of castor sugar
- Lemon flavoring is available
For the amaretti biscuits, you’ll need:
- 2 egg whites
- 1 tbsp amaretto
- 170g of caster sugar
- Amount of ground almonds: 170g
To make jelly, you’ll need:
- Gelatin leaves (six)
- Unwaxed lemons: 4
- Three oranges
- 150g of caster sugar
How to make swiss rolls?
The oven should be preheated to 180C. Baking paper should be greased and inserted into the two Swiss roll pans. Beat the egg and sugar in a large bowl with an electric hand whisk until light and pale, about 5 minutes. Using a spatula or a spoon, fold in the flour. Bake it for 10 to 12 minutes, or until the sponges are gently browned and cooked through, in two separate pans.
Turn the sponges out onto the sugared baking paper once they’ve been sprinkled with a little additional caster sugar. While still warm, peel off the paper from the bottom and then, using the paper as a guide, roll the two together into a tight spiral from the short end. Let it cool down.
How to make lemon curd?
The ingredients for the lemon curd may be combined in a glass bowl set over a pot of boiling water, but they should not come into contact with the water. Mix well and whisk constantly while the curd cooks until it reaches a desired consistency. 15 minutes should be enough. Take a clean dish and pour in the mixture, then put it away to cool.
How to make jelly?
Using cold water, soak the gelatine leaves for 5 minutes to soften before using them in the St Clement’s jelly. Pour 400ml of water into a saucepan and peel 6 strips of lemon and 6 strips of orange using a vegetable peeler. Until the sugar has dissolved, cook at a low simmer, stirring periodically.
Discard the peel after removing the dish from the heat. The gelatine should be drained of any excess water and stirred into the hot mixture until completely dissolved. You’ll need 150ml/5fl oz of both lemon and orange juice for this recipe. Combine all the ingredients in a saucepan and cook until sugar dissolves.
How to make custard?
To create the custard, boil the cream in a pot, stirring periodically with a wooden spoon until it comes to a simmer. Gather all of the ingredients in a bowl and whisk them together until smooth. Then, slowly pour in the hot cream, stirring as you go.
Wait until the custard thickens and becomes smooth before returning the whole mixture back to the pot. Remove from heat and cover the surface with greaseproof paper. Let cool for at least an hour before serving.
How to make amaretti biscuits?
In order to prepare the amaretti biscuits, heat the oven to 180C. Beat the egg whites until they are stiff in a large bowl. Sugar and almonds should be carefully incorporated into the mixture. Gently fold in the amaretto until the mixture is smooth.
Brush some butter or oil on a baking sheet before laying down the parchment paper. To prevent the mixture from oozing out of the pan, use a teaspoon to make little mounds about 2 cm (34 in) apart. When golden brown, remove from the oven and let cool for a few minutes. Set aside to cool when you’ve removed it from the oven.
How to make mandarin coulis and chocolate bark?
For the chunky mandarin coulis, you’ll need 4 tins of mandarins, 45g caster sugar, and 16g arrowroot lemon juice. For the jeweled chocolate bark, you’ll need 50g of mixed peel and 200g of white chocolate.
Strain two tins of mandarins to produce a thick mandarin coulis. Put the fruit in a saucepan, along with the sugar, and bring it to a simmer. Withdraw from the heat.
Add 2 tablespoons of cold water to a small basin and slake the arrowroot with it before adding it to the mandarins. Pour the lemon juice into a large bowl and stir well. Strain the remaining tins of mandarin and place the fruit in the bowl to cool.
If the peel is damp or sticky, roll it in the caster sugar to remove any moisture before making the chocolate bark. White chocolate may be melted over a pan of slowly boiling water in a bowl set over the bowl. Toss the mixed peel into the white chocolate on a baking sheet that has been coated with parchment paper. Allow to cool and then shatter.
How to assemble all the ingredients?
To assemble, sprinkle the lemon curd over the unrolled Swiss rolls once they have been allowed to cool. In order to make the swirl visible, roll one up and slice it into 2.5cm slices before placing it upright across the bottom of a serving plate.
Use the thicker slices of the second Swiss roll to line the bottom of the dish, ensuring that the top is nearly level with the slices that line the edge. Fill the dish with the thicker slices. Fill up any holes with sponge scraps.
St. Clement’s jelly is poured on top of the Swiss roll layer, and it is left in the fridge to solidify. It will take around three hours to complete this task. Pour over the custard and top with a single layer of amaretti biscuits, reserving a few for the top when it’s all set. Put a dollop of the mandarin coulis on top.
A big bowl of double cream should be used to beat the cream until it forms soft peaks. Sprinkle the remaining amaretti cookies with the chocolate bark shards and serve.
You can read a detailed recipe here
In this brief guide we have answered the query, “How to make lemon swiss roll and amaretti trifle”. We also discussed the making of every ingredient and how to assemble all the ingredients to have a beautiful finished product.