How to Make
Mulled Wine Christmas Trifles
Time
20 Minutes + 2 Hours Chilling
Difficulty
Easy
Serves
4
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1.
Start By Making The Mulled Wine Jelly: Pour the cold water into a saucepan. Sprinkle the gelatine powder on top and stir until dissolved. Add the cranberry juice, cinnamon stick, and Mulled Wine Instant Tea.
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2.
Place over medium heat and heat the mixture until it reaches boiling point.
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3.
Remove the cinnamon stick and pour the mixture into a jug. Divide equally between four glasses/ramekins (the ones I used have a 360ml capacity). Chill in the fridge for 2 hours or until set.
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4.
Make The Orange Mascarpone Cream: Whisk the mascarpone, orange (juice and zest), and icing sugar together until smooth.
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5.
Add the double cream and whisk on high speed until the cream is thick and looks like soft, pillowy clouds. Be careful not to over-whisk; otherwise, the cream can split. Spoon the cream into a piping bag and snip off the end.
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6.
Time To Assemble The Trifles: Divide half of the orange mascarpone cream evenly between your trifle glasses.
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7.
Cut the mini panettone into rounds and trim the size so they fit nicely inside your glasses. You could also use a round cookie cutter the same size as your glasses to cut out the sponge. Place one sponge inside each glass.
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8.
Divide the remaining cream evenly between the pots, filling each to the top.
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9.
To finish, dust the ground cinnamon and add your decorative bits and bobs. I used frosted cranberries and gingerbread snowflake biscuits.
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10.
Best eaten the same day but can be stored covered in the fridge for up to 2 days.
