Mulled Wine Christmas Trifles Recipe

METHOD

Start by making the mulled wine jelly:

1. Pour the cold water into a saucepan. Sprinkle the gelatine powder on top and stir until dissolved. Add the cranberry juice, cinnamon stick, and Whittard Mulled Wine Instant Tea.
2. Place over medium heat and heat the mixture until it reaches boiling point.
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.

Make the orange mascarpone cream:

4. Whisk the mascarpone, orange (juice and zest), and icing sugar together until smooth.
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.

Time to assemble the trifles:

6. Divide half of the orange mascarpone cream evenly between your trifle glasses.
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.
8. Divide the remaining cream evenly between the pots, filling each to the top.
9. To finish, dust the ground cinnamon and add your decorative bits and bobs. I used frosted cranberries and gingerbread snowflake biscuits.
10. Best eaten the same day but can be stored covered in the fridge for up to 2 days.