Jemma Melvin served up her wining Lemon Swiss Roll and Amaretti Trifle on The Jubilee Pudding: 70 Years in the Baking.

The ingredients for the Swiss rolls are: 4 large free-range eggs, 100g caster sugar, plus extra for dusting, 100g self-raising flour, sieved and butter, for greasing.

For the lemon curd: 4 large free-range egg yolks, 135g granulated sugar, 85g salted butter, softened, 1 lemon, zest only and 80ml fresh lemon juice.

For the St Clement’s jelly: 6 gelatine leaves, 4 unwaxed lemons, 3 oranges and 150g golden caster sugar.

For the custard: 425ml double cream, 3 large free-range egg yolks, 25g golden caster sugar, 1 tbsp cornflour and 1 tsp lemon extract.

For the amaretti biscuits: 2 free-range egg whites, 170g caster sugar, 170g ground almonds, 1 tbsp amaretto and butter or oil, for greasing.

For the chunky mandarin coulis: 4x 298g tins mandarins, 45g caster sugar, 16g arrowroot (2 sachets) and ½ lemon, juice only.

For the jewelled chocolate bark: 50g mixed peel, 1 tbsp caster sugar (optional) and 200g white chocolate, broken into pieces.

To assemble: 600ml double cream.

See more Jubilee baking treats in the book titled: Traditional British Jubilee Recipes: Mouthwatering recipes for traditional British cakes, puddings, scones and biscuits available from Amazon now.