Mulled wine trifle
Prep time overnight
Cook time overnight
Serves 12
From Something for the Weekend
This indulgent trifle would make an impressive Christmas dessert.
Method
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Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, red wine and sugar over a low heat until hot, but not boiling. Strain the mixture through a sieve onto the softened gelatine in a large bowl and stir well.
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Spoon the soft fruit into a large glass serving bowl and pour enough of the jelly mixture to fill it a third of the way up. Chill in the fridge overnight, or until they have completely set.
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Mix half of the whipped cream with the custard and vanilla in a bowl until well combined and spoon this mixture onto the set jelly.
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To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds.
Ingredients
- 1 orange, peel only, white pith removed
- 1 lemon, peel only, white pith removed
- 1 tbsp grated ginger
- 1 cinnamon stick
- 2 cloves
- 100ml/3½fl oz vanilla vodka
- 6 cardamom pods
- 200ml/7fl oz port
- 750ml/1pint 7fl oz red wine
- 150g/5¼oz sugar
- 25g/1 oz sheet gelatine, softened in cold water, drained
- 12 tbsp frozen summer fruits, defrosted
- 400g/14 oz fresh custard
- 550ml/1 pint double cream, whipped until soft peaks form when the whisk is removed
- 1 tsp vanilla extract
- handful flaked almonds, toasted, to decorate
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