Mulled Fruit Trifles
Trifle is often a centre piece of a Christmas table feast, and this one combines mulled wine for a festive twist.
Trifle is everything that makes dessert scrumptious – custard, jelly, sponge and cream – yum! This recipe calls for mulled wine, and lashing of it. Don’t forget to send your pictures to us if you make this, or any of our recipes!
You’ll Need
120g ready-to-eat dried apricots, chopped
75g dried cranberries
75g dried cherries
50g glace cherries, halved
150ml brandy
50ml Morello cherry cordial or cranberry juice
To finish
6 trifle sponges
300ml double or whipping cream
1 pomegranate
Method
- Put the apricots, cranberries, dried and glace cherries into a large jar with a lid. Add the brandy and cherry cordial or cranberry juice. Seal and shake the jar. Refrigerate for at least 3 days – or up to 3 weeks – remembering to turn the jar occasionally.
- When ready to serve, spoon half the fruits into 6 serving glasses. Break one trifle sponge into each glass and top with the rest of the fruits.
- Whip the cream in a chilled bowl until it holds its shape. Share between the desserts and top with the scooped-out seeds from the pomegranate.
Preparation time:
10 mins (mulled fruits) 20 mins to finish
Cooking time: None
Serves 6 – 8
Recipe and food styling: Sue Ashworth
Photography: Nathan King
