A fabulously indulgent trifle to serve 8 people
1 jar Cottage Delight Magical Mulled Wine Jam (available to buy in our Deli)
2 oranges, peeled and sliced into half moons
420g sponge swiss roll, sliced into half inch slices
360ml double cream, whipped to soft peaks
500ml ready-made mulled wine
135g pack raspberry jelly
Ground cinnamon, to serve
Make the mulled wine jelly in advance as follows:
Pour the mulled wine into a saucepan and heat gently, as per instructions. Do not boil. Dissolve the jelly cubes in the warmed mulled wine.
Pour jelly mixture into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
To assemble the trifle:
To assemble, line the bottom of a trifle bowl with half of your cake slices. Press the remainder of the slices up along the sides of the bowl, leaving some gaps.
Arrange the halved orange slices around side of bowl, in between the cake slices.
Arrange half of the jelly squares over the cake mixture.
Pour over half of the custard.
Spoon over half of the Magical Mulled Wine Jam evenly.
Repeat a second layer of the jelly squares, custard and mulled wine jam.
Cover the top with plastic wrap and leave in the fridge for at least 4-6 hours or even better, overnight.
When you’re ready to serve, top with the whipped cream and your choice of seasonal fruit or dehydrated orange slices, before dusting with cinnamon.