WW creates lemon trifle Platinum Pudding recipe that won't break your diet

After the announcement last week of the official Platinum Jubilee Dessert, the team at WW has gone away and created a healthier version of the original recipe. It's still a delicious treat but comes in at 11-12 WW PersonalPoints per serving compared to the 32-33 WW PersonalPoints of the original version.

Jemma Melvin’s lemon Swiss roll and amaretti trifle beat 5,000 desserts to become the official pudding of the Queen’s Jubilee celebrations.

The trifle, inspired by the 31-year-old copywriter’s grandparents – and Her Majesty – will become part of British royal food history, following in the footsteps of coronation chicken and Victoria sponge.

The team at WW has now created a healthier version, as well as having 70 Jubilee Recipes on their site in preparation for the Jubilee celebrations:

Orange & Lemon Platinum Jubilee Trifle

Serves 12 | Prep 1 hour + chilling | Cook 15 mins

PersonalPoints: 11-12

20cm trifle bowl

34 x 24cm baking tray

Ingredients

3 eggs

100g caster sugar, plus 1 teaspoon for dusting

100g plain flour, sifted

For The Yogurt Bark

300g 0% fat natural Greek yogurt

50g white chocolate, melted

Zest of 2 oranges

Zest of 1 lemon

For The Jelly

2 x sachets orange sugar free jelly, made to pack instructions

For The Lemon Curd Filling

60g lemon curd

1 tablespoon 0% fat natural Greek yogurt

For The Mandarin Coulis

2 x 375g mandarin segments in juice, drained (420g once drained)

1 tablespoon honey

Juice of ½ lemon

For The Custard

800g low fat custard ready to serve

Zest of ½ lemon

1 teaspoon lemon juice

8 amaretti biscuits, crumbled

For The Cream

150ml light double cream alternative

300g 0% fat natural Greek yogurt

10g lemon curd

1 teaspoon icing sugar

1. Preheat the oven to 180°C,160°C Fan, Gas mark 4, line a 34cm x 24 cm swiss roll or baking tray with baking paper. In a bowl whisk together the eggs and sugar for 5-10 minutes, until light and pale. The whisk should leave strands in the mixture when it is ready. Fold in the sifted flour. Pour the batter onto the tray, and spread so that it fills the tray. Bake for 10-12 minutes until golden.

2. For the bark, zest the orange and lemon using the medium setting on a box grater, place on a baking tray lined with baking paper, once the swiss roll has finished cooking, remove from the oven, then turn off the oven, and place the zest in the oven, leave to dry out for 15 minutes, or until dried. In a bowl, mix together the yogurt and the melted white chocolate. Line a baking tray with baking paper, then spread the yogurt mixture into a thin layer. Once the peel has dried, sprinkle it over the top of the yogurt, then place in the freezer for 2 hours or until set.

3. Sprinkle a teaspoon of caster sugar over a sheet of baking paper, turn the sponge out onto the sugared paper and peel away the baking paper from the underside. Then using the baking paper, from the short end, roll the swiss roll into a tight spiral, using the baking paper to help. Leave to cool. Make the jelly to pack instructions, then leave to cool for 30 minutes.

4. For the mandarin coulis, pour 1 drained tub into a small saucepan and heat over a medium heat, add the honey. Once the segments begin to break down, remove from the heat, add the second tub and the lemon juice, stir to combine and leave to cool.

5. Once the swiss roll has cooled, unroll, then in a bowl mix together the lemon curd and the yogurt, then spread over the swiss roll and roll back up again. Cut into 11 slices then place in the trifle dish, place slices upright around the bottom edge of the trifle dish, then use the remaining slices to line the bottom of the dish and to fill in any gaps.

6. Pour the cooled jelly over the swiss roll layer, then place in the fridge for 3 hours, until the jelly has completely set.

7. In a bowl, combine the custard, lemon zest and juice, then once the jelly has set, layer the custard over the jelly, then sprinkle over 4 crumbled amaretti biscuits, then add the mandarin coulis. Place in the fridge until ready to serve.

8. When ready to serve, whisk the light double cream until beginning to reach soft peaks, then add the yogurt, lemon curd and icing sugar, then whisk back to soft peaks. Top the trifle with the cream, then decorate with the remaining crumbled amaretti biscuits and the yogurt bark.