#SWISS PEELER PLUS#

Melt the white chocolate in a bowl which is sitting over a saucepan of gently simmering water.

Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.

To your slaked mixture, add to the warm mandarins.

In a small bowl, mix the arrowroot with 2 tablespoons cold water - in the baking world the mixing of a thickening agent is known as slake.

Put the fruit into a saucepan with the sugar and heat gently until broken down.

Strain two of the mandarin cans and throw away the juice.

Remove from the oven and set aside to cool.Bake for approximately 15вЂ“20 minutes or until golden brown.Using a teaspoon, place small heaps of the mixture approximately 2cm/Вѕin apart, as they will expand during cooking.

Place some baking paper on a baking tray and lightly brush with butter or oil.Add the amaretto and fold in gently until you have a smooth paste.Mix the sugar and almonds gently into it.In a large bowl, beat the egg whites until firm.Preheat the oven to 180C/160C Fan/Gas 4.Pour the custard into a jug or bowl and cover the surface with greaseproof paper.Continue whisking until the custard is thick and smooth.Immediately return the whole lot back to the saucepan on a gentle heat.Gradually pour the hot cream into the bowl, whisking continuously while you do so.In a bowl, put the egg yolks, sugar, cornflour and lemon extract.Place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon.Let this chill until it is cool but not set.Stir into the pan then strain the jelly through a fine sieve into a jug.Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice.Squeeze the gelatine until there is no more water and stir this into the pan until it is dissolved.Remove from the heat and throw away the peel.Bring to a simmer over a medium heat and occasionally stir until the sugar has dissolved.Place these into a saucepan with the sugar and 400ml/14fl oz water.Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange.Soak the gelatine leaves in cold water for 5 minutes to soften.Pour into a clean bowl and set aside to cool.Do this until it has thickened - this should take about 15 minutes. Whisk until mixed and continue to whisk while the curd cooks.Put the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl suspended over a saucepan of simmering water - do not let the bowl touch the hot water.Leave them to cool while you make the lemon curd.Peel off the paper from the underside and, while still warm, gently roll them both up from the short end into a tight spiral using the paper to help.

Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper.

Divide between the two tins and bake for 10вЂ“12 minutes or until the sponges are lightly golden and cooked through.

Use a metal spoon and gently fold in the flour - do this carefully so you don't knock out the air.

In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale.

Grease and line the 2 Swiss roll tins with baking paper.

200g/7ozВ white chocolate, broken into pieces.

#SWISS PEELER PLUS#

100g/3ВЅozВ caster sugar, plus extra for dusting.Here's how you can make the winning recipe: Ingredients Jemma's win was announced by The Duchess of Cornwall, who was a surprise guest. PAY DAY Major change to Universal Credit payments in July - are you affected?

Swiss peeler