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Mulled Wine Trifle


  • 1 orange, peel only, white pith removed
  • 1 lemon, peel only, white pith removed
  • 1 tbsp grated ginger
  • 1 cinnamon stick
  • 2 cloves
  • 100ml vanilla vodka
  • 6 cardamom pods
  • 200ml port
  • 750ml mulled wine
  • 150g/5¼oz sugar
  • 25g/1 oz sheet gelatine, softened in cold water, drained
  • 12 tbsp frozen summer fruits, defrosted
  • 400g 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


  • Heat the orange and lemon zest, ginger, cinnamon stick, cloves, vanilla vodka, cardamom pods, port, mulled 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.
  • 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.
  • 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. 
  • To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds.