Chef Tips

To make this recipe from scratch does take a chunk of time, so don’t not make it, just simplify…you can use ready-made versions for most of the components.

This recipe feeds 20 people!

Buy Swiss rolls and mandarin coulis or you could make them from scratch.

For the lemon curd, use 300g/10½oz ready-made lemon curd.

Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint.

For the custard, use 500ml/18fl oz ready-made custard.

For the biscuits, use 100g/ 3½oz ready-made amaretti biscuits.

Instead of making the jewelled chocolate bark, you can finish this trifle by scattering over the reserved amaretti biscuits, mixed peel and 50g/1¾oz white chocolate chunks.