Preparation time
overnight
Cooking time
10 to 30 mins
Serves
Serves 12
Recommended by
5 people
This indulgent trifle would make an impressive Christmas dessert.
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.
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.
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.
To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds.
You can make this trifle in 12 individual serving glasses instead.
You need JavaScript to view this clip.
By Sue Lawrence
See more Christmas dessert recipes (15)
By Meera Syal
See more summer fruit recipes (8)
By Mary Berry
See more trifle recipes (24)