You’ll need to follow this recipe to make the gluten free lemon Swiss roll (click here for a more detailed method). In short, preheat the oven to 180C / Fan 160C / Gas Mark 4. Separate the eggs and whip the egg whites until they form stiff peaks. Gradually add the caster sugar until the mix become glossy, then fold in the (gently beaten) egg yolks. 

Mix the flour, baking powder and xantham gum together then sieve into the mixture. Add the lemon zest and fold in. Gently pour the mix into a 39 x 24cm Swiss roll tin lined with baking paper. Smooth out and bake for 10-12 minutes. 

Once the Swiss roll sponge is cooked, remove from the oven and turn this down to 170C ready for your biscuits. Turn the sponge out onto a tea towel sprinkled with caster sugar, while it’s still warm. Roll up from the short end and leave to one side until completely cool. (While this is cooling you can make the amaretti biscuits - see below).

Once cool, *very* gently unwrap the sponge. Whip up the cream to soft peaks then add 50g of the lemon curd. Spread the sponge with the remaining lemon curd, then the lemon whipped cream, then roll up again and dust with icing sugar. I recommend chilling this in the fridge for at least half an hour before cutting up to construct the trifle.

You’ll need to follow this recipe to make the gluten free amaretti biscuits (click here for a more detailed method). In short, preheat the oven to 170C / Fan 150C / Gas Mark 3. Whip the egg whites up to stiff peaks then fold in the ground almonds, caster sugar and almond extract.

Once you have a dough, roll this into 16 golf-ball-sized balls and roll them in icing sugar. Place on a lined baking sheet, spaced apart, and bake for 15-20 minutes until golden and crackled on top. Remove from the oven and cool completely.

Melt the white chocolate over a bowl of hot water, then pour it onto a lined baking sheet, smoothing it out into a thin layer. Sprinkle over the mixed peel and leave to set in the fridge. If you’re pressed for time, you can put it in the freezer and it’ll set much quicker!

Once the Swiss roll is cool, cut it into approx 2cm slices. Line these around the edge of a 2.5-litre trifle dish and then place the remaining slices in the centre and fill any gaps.

Make the jelly by adding the jelly cubes to a jug, then adding the boiling water. Stir until dissolved, then add the cold water and 50ml juice from the mandarin tin. Strain any extra juice out of the tin then add the mandarin slices to the jelly.

Carefully pour the jelly mixture over the Swiss roll slices then place in the fridge to set - it will need at least 3-4 hours so I find it best to do everything up until this stage the night before serving.

Once the jelly has set, pour over the custard and smooth out. Then cover with a layer of the amaretti biscuits.

Pour the cream into a large bowl and beat with an electric whisk until it forms soft peaks - don’t over whip it! Spoon this onto the trifle and spread it out. 

Decorate with shards of the chocolate bark and crumbled leftover amaretti biscuits and tuck in!