Mith a layered lemon and amaretto trifle, Jemma Melvin won the Queen Elizabeth II 70th Jubilee Dessert Contest. The creation of the 31-year-old is thus the official royal dessert in the anniversary year. 5000 recipes had been submitted. The copywriter was inspired by the dessert at the 1947 royal wedding, when Lemon Posset was served, and by her grandparents.
“This particular trifle is a tribute to three women: my grandmothers and the Queen herself,” Melvin told the PA news agency. Her one grandma taught her to bake, trifle was her other grandmother’s specialty, and the Queen had Lemon Posset at her wedding. The woman from Southport near Liverpool called her victory “unreal”.
This is how you can bake the lemon amaretto trifle yourself:
For the biscuit rolls:
- 4 Freilandeier
- 100 g powdered sugar
- 100 g flour with a little baking powder, sifted
- butter for greasing
For the lemon curd:
- 4 egg yolks
- 135 g granulated sugar
- 85 g salted butter
- 1 lemon, zest only
- 80 ml fresh lemon juice
For the St. Clement’s jelly:
- 6 gelatin sheets
- 4 unwaxed lemons
- 3 oranges
- 150 g fine brown sugar
For the pudding:
- 425 ml Crème double
- 3 egg yolks
- 25 g fine brown sugar
- 1 tablespoon cornmeal
- 1 teaspoon lemon extract
For the amaretti biscuits:
- 2 egg whites
- 170 g powdered sugar
- 170 g ground almonds
- 1 tablespoon amaretto
- butter or oil for greasing
For the tangerine puree:
- 4 cans of tangerines, each around 300 g
- 45 g powdered sugar
- 16 g arrowroot starch (2 bags)
- Half a lemon (just the juice)
For the chocolate chips:
- 50 g mixed peel (mixed peel: candied lemon and orange peel)
- 1 tablespoon powdered sugar (optional)
- 200g white chocolate, broken into pieces
- Preheat the oven to 180 degrees for the biscuits. Two forms for that sponge rolls grease and line with parchment paper. In a bowl, beat the eggs and sugar until fluffy. Then carefully add the flour. Pour the batter into both pans and bake for 10-12 minutes, until the biscuits are lightly golden brown.
- Sprinkle some icing sugar on two baking trays and turn the sponge cake rolls out onto them. Remove the parchment paper from the top while the sponge cakes are still warm. Roll up both pieces of sponge cake into a tight spiral and leave to cool.
- For the lemon curd Place the egg yolks, caster sugar, lemon zest, and lemon juice in a glass bowl over a saucepan of simmering water, not letting the bowl touch the water. Stir with a whisk until everything is combined and a thick curd forms. This should take around 15 minutes. Then pour into a bowl and let cool.
- For the St.-Clement’s-Gelee soak the gelatin sheets in cold water for five minutes to soften them. Using a vegetable peeler, peel six strips from a lemon and six strips from an orange and place in a saucepan with the sugar and 400 ml water. Let it all simmer until the sugar has dissolved. Stir occasionally. Then remove from the heat and put the fruit strips away. Squeeze the water out of the gelatine sheets and stir into the saucepan until dissolved. Squeeze 150 ml of juice from each of the lemons and oranges and stir into the saucepan. Then pass the jelly through a fine sieve into a container to cool.
- To the Pudding to make, put the crème double in a saucepan and bring to a simmer over low heat. Stir occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornmeal, and lemon extract, then add the hot cream. Continue stirring with the whisk. Then put the whole thing back into the saucepan and stir over a low heat until the pudding is thick. Then pour the pudding into a bowl, cover and leave to cool.
- For the Macaroons-Kekse Preheat the oven to 180 degrees. In a large bowl, beat the egg whites of one egg until stiff. Gently add the sugar and almonds. Pour in the amaretto and knead until a soft mass is formed. Grease some parchment paper with butter or oil. Then use a teaspoon to scoop out small amounts of the mixture (since it will expand, leave an inch or two between them). Bake for about 15 to 20 minutes until golden brown. Then let it cool down.
- For the Tangerine puree Drain the juice from the two mandarine cans. Put the fruit with the sugar in a saucepan and heat slightly. In a bowl, crush the arrowroot starch and add to the warm tangerines with two tablespoons of water. Add lemon juice, mix well and pour into a large bowl. Add the tangerines from the other two cans and allow to cool.
- For the Chocolate Chips: To absorb the moisture – if any – from the peel, sprinkle powdered sugar on top and wait for it to set before breaking into pieces. Melt the white chocolate over simmering water. Then pour onto a piece of baking paper and sprinkle the pieces of fruit peel over it.
- To the serving Roll up the cooled biscuit rolls and spread with the lemon quark. Then roll up again and cut into 2.5 centimeter thick slices before placing them in a serving dish as the bottom layer.
- Place the St. Clements jelly over the Swiss rolls and refrigerate for 3 hours. Then add the custard and a layer of the amaretti biscuits, leaving a few for the top. Then pour over the tangerine puree. In a bowl, double-beat the crème until light peaks form and pour onto the tangerine purée. Finally put the last amaretti biscuits and the decorated pieces of chocolate on top.