Line a 10x15-inch jelly roll pan with parchment paper ... Gently fold in the lemon curd and lemon zest until smooth. Assemble the Cake: 8. Unroll the cooled cake and spread the lemon cream filling ...

I can’t stand jelly in trifle because I hate the feel of the cake spoiling smooth ... 250g fresh raspberries 300ml double cream 200ml lemon curd 2-3 tbsp pistachios, chopped 1 tbsp freeze ...

For this recipe you will need 2 Swiss roll tins ... 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 ...

Fold the whipped cream into the chilled lemon curd. Line the bottom of a glass trifle bowl with pieces of pound cake to fit. Drizzle the cake with limoncello, spoon a layer of the lemon curd over ...

Dip each side into the jelly to coat. Gently roll in the desiccated coconut ... tablespoon of whipped cream and a small teaspoon of lemon curd.

Spoon the lemon curd over the top of the buttercream and gently place the other cake layer on top. Dust with icing sugar to serve. TIP To make this a traditional Victoria sponge, you can simply ...

The Bundt cake was based on a Victoria sponge ... Jemma's trifle was crafted with layers of lemon curd Swiss roll, St Clement's jelly, lemon custard, a mandarin coulis - made with tinned mandarins ...