JUBILEE GARDEN TRIFLE

Instructions

1. First make the lemon cakes:
2. Pre heat oven to 180c / fan 160c / gas 5
3. Finely grate the lemon zest (peel).
4. Soften the butter and beat in the 30g of granular sweetener. Beat in the egg and lemon peel.
5. Fold in the ground almonds, Barkat and fiberflour, place in a greased 12-hole patty tin and cook for approximately 15 minutes. Leave to cool for a few minutes before turning out.
6. Make up the orange jelly following instructions on the packet.
7. Line the bottom of a glass serving dish with the little lemon cakes. Pour the cooled jelly into the dish. Leave to set in the fridge – best done the night before.
8. Next drain the mandarin oranges which should leave you with 170g of the fruit, chop it as finely as possible then spread it over the jelly.
9. Make the custard by beating the egg yolk in a basin then placing 200g of the cream in a small pan with 400mls of water, stir then slowly bring almost to the boil, pour the hot cream over the egg yolk stirring continuously.
10. Return it to the pan and heat gently for a few minutes to cook the egg and make it thick and creamy. Take care not to let it boil or you may scramble it. Sweeten it to taste with liquid sweetener and flavour with some almond extract.
11. Pour the cold custard over the fruit and leave in the fridge to set.
12. When it is ready, whip the remaining 200g of cream with a little green food colouring until it forms soft peaks and use to decorate the top.
13. Grate the Lindt chocolate and use to make ‘soil’ in the centre, add the flowers.