The Queen’s Platinum Jubilee is edging closer, with many of us stocking up on coronation chicken, mini sausage rolls and posh puddings to celebrate the occasion.
A show-stopping dessert created by Jemma Melvin from Southport was crowned the winner of Fortnum and Mason and the Big Jubilee Lunch Charity’s Platinum Pudding contest, inspiring many of us to attempt to make it ourselves. The ‘lemon swiss roll and amaretti trifle’ is a complex sweet treat that involves you making your own swiss roll, custard, and amaretti biscuits.
The posh pudding beat over 5,000 other desserts and is said to serve a whopping 20 people. A big portion like that is bound to cost a fortune, with the overall cost of ingredients totting up to around £30 upwards.
READ MORE: Best Platinum Jubilee dresses from River Island, New Look, Zara & more
Not all of us have the time or the money to create this glorious looking trifle, which is why I’ve found a cheaper alternative for the dessert. A quick trip to my local Asda got me the ingredients for £12.30 (not including the trifle bowl, which cost me £10 from Amazon. )
My receipt was as follows:
- Asda swiss roll x2 - £2.50
- Asda white chocolate - £1.00
- Asda whipped cream x2 - £2.50
- Asda fresh custard - £1.10
- Asda lemon curd - £70p
- Asda tinned mandarins x2 - £1.60
- Asda Jelly x2 - 70p
- Sainsbury’s amaretti biscuits - £2.10
Don’t get me wrong, it looked nothing like the original one, but it tasted pretty damn good. Here’s how it went:
Step 1 - Make Jelly as instructed
I could only get my hands on some orange jelly, but it was a quick fix instead of making your own ‘St Clement’s Jelly’. The first step is to make the jelly as instructed, with half a pint of water in a jug and the jelly mixture. Wait for the jelly mixture to melt, then fill up the jug to a full pint with some cold water.
Step 2 - Slice your swiss roll
Get your swiss roll (I bought two to be sure but I only needed one) and begin to slice it. I managed to find a ‘strawberry and clotted cream’ flavour at my local Asda, it would’ve been better if it was lemon but it still worked really well.
Slice the swiss roll into 2.5cm slices and arrange them at the bottom of your trifle bowl. You can also spread lemon curd on top of the swiss roll before assembling, but I chose not to because I didn’t want to overload on flavour.
Step 3 - Pour tinned mandarin on top
Grab your tinned mandarins and drain them so the swiss roll doesn’t go soggy. Pour them on top of your swiss roll and make sure they’re nice and level.
Step 4 - Pour over jelly
Pour the jelly over the top of your swiss roll and mandarin and pop it in the fridge for a few hours to set. I ended up waiting for around two and a half hours for the jelly to set and it formed a layer pretty nicely.
Step 5 - Pour over crumbled amaretti biscuits and custard
Grab your amaretti biscuits and crumble it on top of the jelly all over for a nice crunch. Next, get your custard and pour it over the mix.
Step 6 - Spread your cream on top
I decided to get whipping cream for a fresher flavour, and I ended up using two tubs of it for extra indulgence. I whipped the cream in a bowl and neatly placed it on top, the trifle was really starting to come together now.
Step 7 - Crumble crushed amaretti biscuits and chocolate on top
Crumble some more amaretti biscuits and chocolate on top. I bought white chocolate and milk chocolate and crumbled it onto the top as opposed to shards. It may not have looked as good but it definitely tasted amazing.
Bon appétit! The trifle was ready after I popped it in the fridge for another hour for all of the cream and custard to set. I was pretty impressed with the layers, and although it didn’t look as big or as extravagant as the official Jubilee dessert - it looked pretty good.
I was really impressed with how easy this trifle was to make, not to mention how affordable it was compared to the original. It's a great alternative for those who want a quick posh dessert for the Jubilee Weekend.
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