How to make fruit jelly dessert
Celebrate the Platinum Jubilee of Queen Elizabeth II with this impressive trifle, winner of the How to make fruit jelly dessert Pudding competition. However, you could always halve the recipe to serve 10.
For shortcuts to this recipe, see our handy tips below. Grease and line the 2 Swiss roll tins with baking paper. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.
To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon.
In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter or oil. 20 minutes or until golden brown. Remove from the oven and set aside to cool.
To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture.
