Trifle is a solid family favourite, but you might not always associate it with Christmas... until now. With mulled wine jelly, Panettone bread and a cherry and chocolate custard this is simple, yet divine.
Pour the mulled wine into a saucepan and heat to a boil. Soak the gelatin leaves in cold water until softened. Remove the wine from the heat, then squeeze any excess water out of the gelatin before whisking into the wine until the leaves are fully dissolved. Rip the Panettone into cubes and chuck it into large bowl that you want to serve your trifle in. Pour half of the jelly over the Panettone, then put the bowl in the fridge for an hour to set, before adding the rest of the jelly on top. That’ll give you two distinct layers, one with the bread and one without.
Grab the trifle bowl containing the set jelly and pour in a layer of the pre-made custard, before rippling some cherry conserve through it. Grate over some dark chocolate and dot a few of the glacé cherries over the custard.
Whip the double cream with the caster sugar to make soft peaks. Meanwhile, toast the almonds in a dry frying pan, over a medium heat, then slice them into shards.
Top the custard with a layer of whipped cream, taking care to spread it out without mixing with the custard. Finish with more grated chocolate, glacé cherries and chopped toasted almonds.