Lazy Gluten Free Lemon and Amaretti Trifle
My 'lazy' and gluten free version of Jemma Melvin's gorgeous lemon and amaretti trifle to celebrate the Queen's Platinum Jubilee. I recommend doing everything up to and including the jelly the night before serving, and then finishing the trifle the day after. The jelly will need at least 4 hours to set so bear this in mind when planning this out.
Credited to: Sarah Howells
Difficulty: More of a challenge
- 4 large eggs, separated
- 110g caster sugar, plus extra for rolling
- 90g gluten free plain flour*
- 1tsp baking powder*
- ¼tsp Xanthan Gum
- Zest of 1 lemon
- 150ml whipping or double cream
- 200g lemon curd
- Icing sugar, to decorate.
- 2 egg whites
- 160g caster sugar
- 185g ground almonds
- 1 1/2tsp almond extract
- 2-3tbsp icing sugar.
- Half a 135g pack lemon jelly
- Half a 135g pack orange jelly
- 285ml boiling water
- 235ml cold water
- 1 x 300g tin of mandarin slices
- 50ml juice from the mandarin tin.
- 200g white chocolate*
- 50g mixed peel.
- 500g readymade custard*
- 300ml double cream.
Notes: *Check Coeliac UK's Food and Drink Information for suitable products.
- Preheat the oven to 180C / Fan 160C / Gas Mark 4. Separate the eggs and whip the egg whites until they form stiff peaks
- Gradually add the caster sugar until the mix become glossy, then fold in the (gently beaten) egg yolks
- Mix the flour, baking powder and Xanthan Gum together then sieve into the mixture. Add the lemon zest and fold in
- Gently pour the mix into a 39 x 24cm Swiss roll tin lined with baking paper. Smooth out and bake for 10-12 minutes
- Once the Swiss roll sponge is cooked, remove from the oven and turn down to 170C ready for your biscuits. Turn the sponge out onto a tea towel sprinkled with caster sugar, while it’s still warm. Roll up from the short end and leave to one side until completely cool.
- Once cool, very gently unwrap the sponge. Whip up the cream to soft peaks then add 50g of the lemon curd. Spread the sponge with the remaining lemon curd, then the lemon whipped cream, then roll up again and dust with icing sugar. Chill this in the fridge for at least half an hour before cutting up to construct the trifle.
- Whip the egg whites up to stiff peaks then fold in the ground almonds, caster sugar and almond extract
- Once you have a dough, roll this into 16 golf-ball-sized balls and roll them in icing sugar. Place on a lined baking sheet, spaced apart, and bake for 15-20 minutes until golden and crackled on top. Remove from the oven and cool completely.
- Melt the white chocolate over a bowl of hot water, then pour it onto a lined baking sheet, smoothing it out into a thin layer
- Sprinkle over the mixed peel and leave to set in the fridge. If you’re pressed for time, you can put it in the freezer and it’ll set much quicker!
- Once the Swiss roll is cool, cut it into approx 2cm slices. Line these around the edge of a 2.5litre trifle dish and then place the remaining slices in the centre and fill any gaps
- Make the jelly by adding the jelly cubes to a jug, then adding the boiling water. Stir until dissolved, then add the cold water and 50ml juice from the mandarin tin. Strain any extra juice out of the tin then add the mandarin slices to the jelly
- Carefully pour the jelly mixture over the Swiss roll slices then place in the fridge to set - it will need at least 3-4 hours so best to do everything up until this stage the night before serving.
- Once the jelly has set, pour over the custard and smooth out. Then cover with a layer of the Amaretti biscuits
- Pour the cream into a large bowl and beat with an electric whisk until it forms soft peaks - be careful not to over whip it. Spoon this onto the trifle and spread it out
- Decorate with shards of the chocolate bark and crumbled leftover amaretti biscuits and tuck in!