Nothing screams Christmas quite like aromatic mulled wine and delicious trifle, and this indulgent dessert combines the two. Light, sweet panettone layered with rich mulled wine jelly, and topped with creamy custard, glacé cherries and dark chocolate. This pud is guaranteed to impress!
To make the jelly, pour the mulled wine into a saucepan and bring to the boil.
Meanwhile, soak the gelatine leaves in cold water, until softened.
Remove the wine from the heat. Using your hands, squeeze out the excess water from the gelatine leaves and add them to the wine. Whisk briskly until the gelatine has completely dissolved into the jelly liquid.
Arrange the panettone cubes in a large trifle bowl. Pour over half the jelly liquid, and then transfer to the fridge for 1 hour, or until set. Remove from the fridge and pour over the remaining jelly liquid. Return to the fridge until completely set.
Meanwhile, toast the almonds in a dry frying pan, over a medium heat. Leave to cool a little, then roughly chop them into shards.
Pour a layer of custard over the jelly and then ripple through the cherry conserve through it.
Scatter over half the dark chocolate and dot a few of the glacé cherries over the custard.
In a separate bowl, whip the double cream with the caster sugar to soft peaks.
Spread the cream over the custard, being careful not to mix the layers. To finish, scatter over the remaining chocolate, cherries and almonds. Chill until ready to serve.
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Recipe taken from the SORTED Food recipe collection.