Photo of Orange & Lemon Platinum Jubilee Trifle by WW

Orange & Lemon Platinum Jubilee Trifle

11 - 12
PersonalPoints™ per serving
Total Time
1 hr 34 min
Prep
1 hr 1 min
Cook
30 min
Serves
12
Difficulty
Easy
Our take on the official Platinum Jubilee trifle is lower in fat, sugar and PersonalPoints than the original (11-12 Points per serving compared to 32-33!) - but every bit as delicious. Let the celebrations begin!

Ingredients

Egg, whole, raw

3 medium, raw

Caster Sugar

105 g, 100g for sponge, 5g for dusting

Plain White Flour

100 g, sifted

0% fat natural Greek yogurt

300 g

White Chocolate

50 g

Orange(s)

2 zest(s) of 1

Lemon(s)

1 zest(s) of 1

Sugar Free Jelly Crystals

2 packet(s), made to pack instructions

Mandarin segments in juice, drained

480 g

Honey

1 tablespoons

Lemon Juice, Fresh

1 tablespoons

Lemon Curd

60 g

0% fat natural Greek yogurt

1 tablespoons

Low Fat Custard Ready to Serve

800 g

Lemon(s)

1 zest(s) of 1

Lemon Juice, Fresh

1 teaspoons

Amaretti Biscuit

8 biscuit(s)

Light Double Cream

150 ml

0% fat natural Greek yogurt

300 g

Lemon Curd

10 g

Icing Sugar

1 teaspoons, level

Instructions

  1. Preheat the oven to 180°C,160°C Fan, Gas mark 4, line a 34cm x 24 cm swiss roll or baking tray with baking paper. In a bowl whisk together the eggs and sugar for 5-10 minutes, until light and pale. The whisk should leave strands in the mixture when it is ready. Fold in the sifted flour. Pour the batter onto the tray, and spread so that it fills the tray. Bake for 10-12 minutes until golden.
  2. For the bark, zest the orange and lemon using the medium setting on a box grater, place on a baking tray lined with baking paper, once the swiss roll has finished cooking, remove from the oven, then turn off the oven, and place the zest in the oven, leave to dry out for 15 minutes, or until dried. In a bowl, mix together the yogurt and the melted white chocolate. Line a baking tray with baking paper, then spread the yogurt mixture into a thin layer. Once the peel has dried, sprinkle it over the top of the yogurt, then place in the freezer for 2 hours or until set.
  3. Sprinkle a teaspoon of caster sugar over a sheet of baking paper, turn the sponge out onto the sugared paper and peel away the baking paper from the underside. Then using the baking paper, from the short end, roll the swiss roll into a tight spiral, using the baking paper to help. Leave to cool. Make the jelly to pack instructions, then leave to cool.
  4. For the mandarin coulis, pour 1 drained tub into a small saucepan and heat over a medium heat, add the honey. Once the segments begin to break down, remove from the heat, add the second tub and the lemon juice, stir to combine and leave to cool.
  5. Once the swiss roll has cooled, unroll, then in a bowl mix together the lemon curd and the yogurt, then spread over the swiss roll and roll back up again. Cut into 11 slices then place in the trifle dish, place slices upright around the bottom edge of the trifle dish, then use the remaining slices to line the bottom of the dish and to fill in any gaps.
  6. Pour the cooled jelly over the swiss roll layer, then place in the fridge for 3 hours, until the jelly has completely set.
  7. In a bowl, combine the custard, lemon zest and juice, then once the jelly has set, layer the custard over the jelly, then sprinkle over 4 crumbled amaretti biscuits, then add the mandarin coulis. Place in the fridge until ready to serve.
  8. When ready to serve, whisk the light double cream until beginning to reach soft peaks, then add the yogurt, lemon curd and icing sugar, then whisk back to soft peaks. Top the trifle with the cream, then decorate with the remaining crumbled amaretti biscuits and the yogurt bark.

Notes

You will need a 20cm trifle dish 34x24cm swiss roll tin or baking tray