Diet Friendly Lemon Swiss Roll and Amaretti Trifle

Diet Friendly Lemon Swiss Roll and Amaretti Trifle

3 min read


02 Jun 2022

Jemma Melvin was announced as the winner of the Fortnum and Mason Platinum Pudding Competition, in honour of the Queen’s Platinum Jubilee. The recipe came out top from over 5000 entrants and it will be replicated many times around the country as part of the celebrations this weekend.

Jemma was taught to bake by her grandmother, who was clearly a brilliant teacher as amongst the list of judges was none other than Mary Berry herself!

The original recipe, though delicious, isn’t exactly diet friendly..but fear not. We’ve created a lower calorie version to help you stick to your diet and still enjoy yourself over the Jubilee weekend.

Before you get baking, you’ll need 2 Swiss roll tins, measuring approximately 24cmx34cm/9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. 

Preparation time: Approx 2 hours

Cooking time: Approx 45 minutes

Serves: The recipe below serves 20 so make sure you share with your neighbours and friends! However, you could always halve the recipe to serve 10

To make the Swiss rolls

4 large free-range eggs

100g/3½oz artificial sweetener, plus extra for dusting  

100g/3½oz self-raising flour, sieved

Low-fat butter, for greasing

To make the lemon curd

4 large free-range egg yolks

135g/4¾oz artificial sweetener

85g/3oz low-fat spread, softened

1 lemon, zest only

80ml/2½fl oz fresh lemon juice

To make the amaretti biscuits

2 free-range egg whites

170g/6oz artificial sweetener

170g/6oz ground almonds

1 tbsp amaretto

Frylight spray, for greasing

For the chunky mandarin jelly

4x tins mandarins in juice (not syrup!)

6x Hartleys orange 10 cal jellies

For the jewelled chocolate bark

50g/1¾oz mixed peel

200g/7oz Skinny white chocolate krispies broken up

To assemble

600ml/20fl oz Elmlea 50% fat cream

Ambrosia light custard 


Swiss Rolls

Preheat the oven to 180C/160C Fan/Gas 4. 

Line both swiss roll tins with baking paper. Beat the egg and sweetener together for around 5 minutes. Add the flour gradually and divide the mixture between the runs. Bake for 12 minutes until lightly golden and cooked through.

Sprinkle some artificial sweetener over a couple of sheets of baking paper and sit the sponges on top.

Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave them to cool.

Lemon Curd

Mix together the egg yolks, artificial sweetener, low-fat butter, lemon zest and lemon juice in a glass bowl and place this over a saucepan of simmering water,keeping the bowl away from the water. Whisk for around 15 minutes until the mixture is nicely thickened. Leave to cool


Amaretti Biscuits

Preheat the oven to 180C/160C Fan/Gas 4. 

Beat the egg whites into a large bowl and add in the sweetener, almonds and amaretto until it  becomes a smooth mixture..

Lightly brush some baking powder with low-fat butter and place onto a baking tray.  

Place some baking paper on a baking tray and lightly brush with butter or oil. Place small heaps of the mixture approximately 2cm/¾in apart. Put in the oven for around 15–20 minutes, until golden brown. When ready, remove from the oven and leave to cool.

Chunky Mandarin Coulis

Firstly, strain the mandarins and put them in a bowl. Add in your jelly and mix until you get a nice muddled texture. 

Jewelled Chocolate Bark

Melt the white chocolate krispies in a bowl sitting over a saucepan of simmering water. Pour the melted white chocolate onto a baking tray lined with baking paper and scatter over the peel. Leave it to set and then break down into smaller pieces.

Unroll the cooled Swiss rolls and spread the lemon curd on the surface. Roll it back up and slice one  of them into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. 

Take the second swiss roll and slice it into thicker pieces. You can use these to fill the bottom of the dish.

The jelly can then be poured over the layer of Swiss roll and put in the fridge for a few hours until it has set.  When it’s ready, you can pour over the custard and arrange the amaretti biscuits, saving some for the top. Whip the low-fat cream and spoon it over the coulis. You can decorate it with the white chocolate shards.

If you want to be especially diet-friendly you can replace the amaretti biscuits with lower calories versions such as light rich tea biscuits.