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  • PREP: 2 hours + chilling time
  • BAKE: 30 minutes
  • SERVES: 8


Madeira Cake Mix 5 x 500g
  • Madeira Cake Mix 5 x 500g
  • Jar of Lemon Curd 320g
  • 1 Pack of Orange Jelly 135g
  • Juice of a lemon
  • Tin of Thick Custard 400g
  • Amaretti Biscuits 150g
  • 45g Caster sugar
  • 4 x 397g tins of Mandarins
  • Cornflour 1 tablespoon
  • 50g Mixed Peel
  • 200g White Chocolate broken into pieces
  • 600ml Double Cream



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.

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

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.

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.

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.

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.

A Lemon Swiss Roll, Amaretti Trifle is to be the official pudding for the Queen’s Platinum Jubilee after winning a competition to find a new dessert. Jemma Melvin created the dessert, inspired by the lemon posset served at the Queen’s wedding to Prince Philip. We have recreated this recipe with the use of our Madeira cake mix – lining the base of Richard’s lovely glass trifle dish with slices of Madeira spread with lemon curd. Thanks so much to Richard for creating this for us – Richard is our demonstrator and can be seen on stage at the Cake & Bake Show at London’s ExCel Centre.

Deb the Bread

Deb's Tips

If you do not want to make the bark, simply scatter amaretti biscuits with chunks of white chocolate and a sprinkling of mixed peel over the top of the trifle.

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