Step #1
Create a tray bake of Madeira in a pre-lined baking tray ( 8” x 6” x 2”) & bake at 160’c for approximately 30 mins.
Step #2
When cooled, cut rounds of cake or use a heart shaped cutter and spread with some of the lemon curd. Make up the jelly with 500ml of mandarin juice, lemon juice & water
Step #3
To make the chunky mandarin coulis, strain two tins of mandarins (keep the juice to create the jelly) and put the fruit into a saucepan with 45g of caster sugar and heat gently until the fruit breaks down. Mix up the Cornflour with 2 tablespoons of cold water and add to the warm mandarins. Place the fruit into a large bowl then strain the other two tins of mandarins and add them to the bowl to cool completely.
Step #4
To make the jewelled chocolate bark. Roll the peel in castor sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of simmering water. Pour the melted chocolate onto a baking tray lined with baking paper and scatter over the peel. When set, break the bark into shards to adorn the trifle.
Step #5
To assemble, use the cut pieces of Madeira, spread with lemon curd to line your trifle dish. Pour the jelly over the cake pieces and pop in the fridge to set - this will take approx 3 hours. Once set, pour over the custard and arrange a single layer of amaretti biscuits - keeping a few back for the top. Pour over the mandarin coulis.
Step #6
In a large bowl, whip the double cream until soft peaks appear and spoon this over the coulis, crumble over some of the amaretti biscuits and decorate with the chocolate bark.
