Mulled wine trifle recipe
 A trifle for when you want something different. Ginger, cinnamon, cloves and cardamom add festive spice, while a triple threat of vanilla vodka, port and red wine make it extra boozy. 1 orange, peel only, white pith removed1 lemon, peel only, white pith removed1 tbsp grated ginger1 cinnamon stick2 cloves100ml/3½fl oz vanilla vodka6 cardamom pods200ml/7fl oz port750ml/1pint 7fl oz red wine150g/5¼oz sugar25g/1 oz sheet gelatine, softened in cold water, drained12 tbsp frozen summer fruits, defrosted400g/14 oz fresh custard550ml/1 pint double cream, whipped until soft peaks form when the whisk is removed1 tsp vanilla extracthandful flaked almonds, toasted, to decorate 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 Method 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. 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. 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. 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. 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. To serve, spoon the remaining whipped cream onto the trifle and scatter over the flaked almonds. Recipe tips You can make this trifle in 12 individual serving glasses instead.