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Gluten-free Jubilee Trifle Recipe - Lemon Swiss Roll and Amaretti

Prep Time 30 minutes
Cook Time 30 minutes
Servings 10 people

Ingredients

For the swiss roll:

  • 4 medium eggs separated
  • 100 g caster sugar
  • 2 tbsp vegetable oil
  • 2 tbsp milk
  • zest of 1 lemon
  • 1-2 tsp lemon juice
  • 60 g gluten free plain flour
  • 1/4 tsp xanthan gum
  • 150 g lemon curd shop bought or homemade

For the amaretti biscuits:

  • 2 egg whites large or medium
  • 170 g caster sugar
  • 170 g ground almonds
  • 1 tbsp almond extract or amaretto
  • 3 tbsp icing sugar for rolling - optional
  • 3 tbsp caster sugar for rolling - optional

For the rest:

  • 500 ml/g ready made custard
  • half a packet of lemon jelly (this was 67.5g of a Hartley's Jelly block)
  • half a packet of orange jelly (this was 67.5g of a Hartley's Jelly block)
  • 2 tins mandarins segments, drained (the tins not drained weighed were 298g each)
  • 450 g double cream
  • 2 tbsp icing sugar
  • 50 g white chocolate grated

Instructions

For the swiss roll:

  • Preheat your oven to 180°C fan / 200°C. Lightly grease your Swiss roll tin and line with non-stick baking paper.
  • Separate your eggs into two small bowls - egg whites in one and yolks in the other.
  • In a large mixing bowl, add your egg yolks and half the caster sugar (50g). Whisk together until combined, then add your lemon juice, lemon zest, milk and oil and whisk once more. Sift in the flour and xanthan gum, and mix in until well combined, thick and glossy.
  • In a separate bowl, whisk your egg whites (using an electric hand whisk or stand mixer ideally) until they start to turn white and frothy. Gradually add the remaining caster sugar (50g), whisking until you have medium peaks.
  • In three stages, add your egg white mixture to your egg yolk mixture, folding it in carefully between each addition using a silicone spatula. Once all the egg white mixture is fully folded in, pour your mixture into your prepared tin. Spread it out gently to make sure it’s nice and even and bake in the oven for 10–12 minutes until cooked through.
  • Place a piece of non-stick baking paper on your work surface and dust it with the icing sugar.
  • While your sponge is still warm, loosen it from the tin and flip it out onto the baking paper. Peel off the baking paper on top that once lined the tin – don’t worry if you lose the outer layer of the cake because it sticks to the paper as you peel it off, that’s totally normal. Using your baking paper, roll the sponge up from the short end – the paper should be inside it as you roll. Try to roll fairly tightly, then leave the sponge to cool fully while rolled up. I prop something up against it to stop it from unrolling itself.
  • Carefully unroll your sponge and remove the baking paper. Fortunately I never find the sponge cracks using my recipe, but if it does a little, it doesn't matter - it will all be covered in icing - just be delicate!
  • Spread a layer of lemon curd on the unrolled sponge (I leave about a half cm gap around the edge). Carefully roll the sponge back up and place seam-side down. Do this as tight as you can for the best swirl. If a little oozes out don't worry.
  • Dust the swiss roll with plenty of icing sugar and then slice carefully into 2cm pieces to go around the edge and bottom of your trifle dish.

For the jelly layer:

  • Make the jelly as per the instructions on the packet and allow to cool but not set in a jug in the fridge. Before it sets, pour it over the swiss roll base, just so it goes above the swiss roll (you might have lots of leftover jelly depending on the size of you dish etc) and pop in the fridge for about 4 hours to fully set.

For the custard layer:

  • If using ready-made custard pour a layer over the top of the set jelly and spread it out. Remember you still have amaretti, mandarins and cream to come so don't overfill!

For the amaretti:

  • Preheat the oven to 160C fan / 180C. Lightly grease a baking tin and line with non-stick baking paper.
  • Beat the egg whites until more firm, medium peaks. Then fold in the caster sugar, ground almonds and almond extract / amaretto. You should have a paste like dough.
  • Take heaped teaspoon amounts of the mixture and roll into balls. Then roll the balls firstly into a plate with the 3 tbsp of caster sugar on, followed by the 3 tbsp of icing sugar. Place slightly spaced out on the prepared baking tray.
  • Bake for about 15-20 minutes they should be slightly cracked and golden beneath the sugar. Allow to fully cool.
  • Once cool, place a layer of the biscuits on top of the custard.

For the mandarin layer:

  • Strain the juice off of a couple of tins of mandarins and put them on top of / between the amaretti biscuits in any gaps. To me this is the least necessary layer and if you wish to not to do it you totally can!

For the whipped cream onwards:

  • Pour the double cream and 2 tbsp icing sugar into a large bowl and whip until it forms soft peaks. Don't over whip or it will become hard to spread on top!
  • Spoon the cream on top of the trifle, you can do this however you like.
  • Finish with a hefty grating of white chocolate and crumble any leftover amaretti biscuits on top too.
  • Serve straight away once the cream layer has been added and keep leftovers in the fridge.

Notes

Remember that depending on the size of your dish you might need more or less of some of the layers. Also you might want to change the amount in each layer just based on preference e.g. loving custard but not wanting so much jelly!