Wine Triffle

This indulgent trifle would make an impressive Christmas dessert.

Overnight preparation time

10 to 30 mins cooking time

Serves 12

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

Preparation method

1. 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.
   
   Technique: Zesting citrus fruit
   
   Kitchen Basics - How to Zest Citrus Fruit
2. 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.
   
3. 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.
   
4. To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds.