Mulled Wine Christmas Trifles
There is something so nostalgic and retro about these Mulled Wine Christmas Trifles! Dive into the trifles to find layers of mulled wine jelly, creamy orange mascarpone, and soft panettone sponge. Elegantly finished with ground cinnamon, frosted cranberries, and a snowflake gingerbread biscuit, they’re a perfect dessert to enjoy during Christmas. This recipe makes four individual trifles but can easily be scaled up or down for larger gatherings or a dessert for two!
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Equipment
Ingredients
For the mulled wine jelly:
- 200 millilitres Cold water
- 1 sachet (6.5g) Vegetarian gelatin powder I used Dr Oetker Vege-gel
- 1 Cinnamon stick
- 300 millilitres Cranberry juice
- 3 tablespoons Whittard Mulled Wine Instant Tea
For the orange mascarpone cream:
- 250 grams Mascarpone cheese
- 1 medium Orange zest of the whole orange and juice of half
- 75 grams Icing sugar
- 300 millilitres Double Cream
For the sponge layer:
- 100 grams Mini panettone (flavour of your choice) I used a cranberry & orange panettone, which paired beautifully with the mulled wine flavours
For the decorations:
- Ground cinnamon for dusting
- Gingerbread biscuits either shop-bought or make your own using my easy gingerbread recipe
- Frosted cranberries Here's the recipe
Instructions
Start by making the mulled wine jelly:
- Pour the cold water into a saucepan. Sprinkle the gelatin powder on top and stir until dissolved. Add the cranberry juice, cinnamon stick and Whittard Mulled Wine Instant Tea.200 millilitres Cold water, 1 sachet (6.5g) Vegetarian gelatin powder, 1 Cinnamon stick, 300 millilitres Cranberry juice, 3 tablespoons Whittard Mulled Wine Instant Tea
- Place over medium heat and heat the mixture until it reaches boiling point.
- 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:
- Whisk the mascarpone, orange (juice and zest) and icing sugar together until smooth.250 grams Mascarpone cheese, 1 medium Orange, 75 grams Icing sugar
- 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. It will continue to thicken up when it's piped into the glasses, so it's best to under-whisk. Spoon the cream into a piping bag and snip off the end.300 millilitres Double Cream
Time to assemble the trifles:
- Divide half of the orange mascarpone cream evenly between your trifle glasses.
- 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.100 grams Mini panettone (flavour of your choice)
- Divide the remaining cream evenly between the pots, filling each to the top.
- To finish, dust the ground cinnamon and add your decorative bits and bobs. I used frosted cranberries and gingerbread snowflake biscuits.Gingerbread biscuits, Frosted cranberries, Ground cinnamon
Video
Notes
Best eaten the same day or can be stored covered in the fridge overnight.